The pleas­ing pan

Tomato and broad bean stew

The Guardian - Feast - - Anna Jones -

Prep Cook­ing Serves 20 min 30 min 4-6

1.5kg broad beans in their pods, or 400g pod­ded beans

1 bunch spring onions, sliced

2 gar­lic cloves, peeled and crushed

1 tsp sweet smoked pa­prika 1 tbsp cumin seeds 1 tsp co­rian­der seeds 1 good pinch dried chilli flakes

2 x 400g tins chopped toma­toes 1 bunch co­rian­der 1 small bunch dill 4-6 eggs

To serve (op­tional) 150ml plain yo­ghurt 1 un­waxed lemon 4 flat­breads My win­ter favourite of ful medames has been re­placed with this, which is bet­ter suited to spring. Add a few crushed boiled new pota­toes if you want it to be re­ally sub­stan­tial. Ve­g­ans can crum­ble in 200g of tofu, well-sea­soned with salt and pep­per, in place of the eggs, and use a ve­gan yo­ghurt. The num­ber of eggs you need de­pends on how many you’re feed­ing.

Pod the broad beans, then blanch them for a cou­ple of min­utes in boil­ing wa­ter. If you have the pa­tience, pop the lit­tle green in­sides out of their husks.

Add a good glug of olive oil to a deep, 25cm oven­proof fry­ing pan. Add the spring onions, gar­lic and a good pinch of salt and saute for five min­utes, un­til soft and sweet. Add the spices and chilli, cook for an­other cou­ple of min­utes, then stir in the toma­toes. Cook for 10 min­utes un­til the toma­toes are sweet and a thicker, deep red.

Add half the co­rian­der, half the dill and most of the broad beans, stir and cook for an­other cou­ple of min­utes. Heat the oven to 200C/390F/gas 6.

Make four to six lit­tle wells in the sauce, break in the eggs, put the pan in the oven, and bake 10 min­utes for runny yolks and a lit­tle longer for set yolks.

Zest the lemon and re­serve for later. Squeeze half the lemon into the yo­ghurt, sea­son and mix well.

Take the pan out, sprin­kle with the rest of the broad beans, the herbs and the zest of the lemon, then serve in the mid­dle of the ta­ble with the yo­ghurt and flat­breads, if you are us­ing them.

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