Name: Broad Bean and Fava Bean Purée
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 small bunch fresh mint, roughly chopped; 2 tablespoons olive oil; 125 g dried fava beans, soaked overnight then drained; sea salt and black pepper; 1 kg fresh broad beans, podded, or 300 g already podded; 1 garlic clove, crushed to a paste with salt; a squeeze of lemon; 5 tablespoons olive oil; 1½ teaspoons cumin seeds, roughly ground; 1 bunch fresh coriander or dill, roughly chopped; Caramelised Crispy Onions; 3 garlic cloves, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

The classic, earthy Egyptian fava bean purée (dried broad beans) inspired us to make a purée from fresh broad beans and to serve the two together as a starter with Flatbread. This also makes a good mezze.

Ingredients

Fresh Broad Bean Puree

1 kg fresh broad beans, podded, or 300 g already podded
1

Method

Bring a saucepan of unsalted water to the boil and add the fresh broad beans. Cook for about 5 minutes or until soft. Drain, then transfer to a food processor or mouli and purée until smooth. Transfer to a bowl, then add the garlic, lemon juice, olive oil and mint, and season with salt and pepper.

For the fava bean purée, in a large saucepan heat the oil over a medium heat. Add the garl

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Ingredients

Fresh Broad Bean Puree

Method

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