Spiced Broad Beans and Carrots

Name: Spiced Broad Beans and Carrots
Yield: Serves Four
Cuisine: Middle Eastern
Ingredients: 10 ml/2 tsp paprika; 5 ml/1 tsp ground cumin; 2 garlic cloves, chopped; juice of ½ lemon; 1 preserved lemon, chopped; handful of black olives, to garnish; small bunch of fresh coriander (cilantro), finely chopped; 450 g/1 lb carrots, cut into batons; 30–45 ml/2–3 tbsp olive oil; salt and ground black pepper; 10 ml/2 tsp sugar; 5–10 ml/1–2 tsp cumin seeds, roasted; juice of 1 lemon; 2–3 garlic cloves, crushed; small bunch of mint, finely chopped; 5 ml/1 tsp ground cinnamon; 5 ml/1 tsp paprika; 2 kg/4½ lb broad (fava) beans in the pod; 60–75 ml/4–5 tbsp olive oil

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

A selection of spicy vegetables form a typical, refreshing start or side dish for many Middle Eastern meals. Although called salads, they are often simply cooked vegetables, splashed with a sprightly sauce and eaten warm or cool. Broad beans are especially associated with Sephardim because it is said that these tender young beans are what the Hebrews ate in their Egyptian bondage, and carrots are a great favourite of Eastern Jews. These salads are delicious served with thick yogurt for a da