Being one of the most underestimated
vegetables, broad beans (also
known as fava beans,
horse beans, windsor beans or pigeon beans) are a good source of
vitamins A, C and E. Broad beans help in controlling hypertension as
they contain rich source of L-dopa, a substance used medically in the
treatment of Parkinson's disease. To
make it a simple health diet, try this classic accompaniment with the
summer savory herb and you will never look at broad beans the same
way ever again.
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Ingredients :
Serves 4
Preparation time : 5 minutes, plus chilling
Cooking time : 15 minutes
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375g (12oz) fresh or frozen broad beans
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50g (2oz) parsley, roughly chopped
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50g (2oz) fresh coriander, roughly
chopped
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1-2 green chilies, deseeded and chopped
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2 garlic cloves, chopped
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1½ teaspoons ground cumin
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3 tablespoons olive oil
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1 onion, thinly sliced
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salt and pepper
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Method :
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Cook the beans in lightly salted boiling
water for 5 minutes. Add the parsley and coriander, cover and simmer
for a further 5 minutes. Strain and reserve some of the cooking liquid.
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Combine the beans with the chilies,
garlic, cumin, 2 tablespoons oil and 3-4 tablespoons of the reserved
cooking liquid in a food processor or blender. Process to a smooth
paste and season to taste. Add a little more of the cooking liquid if
the mixture is too dry. Transfer to a serving dish and chill.
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Heat the rest of the oil in a nonstick
pan and fry the onion briskly until golden and crisp. Spread over the
dip. If liked, serve the dip with whole meal pitta bread or crudités.
Variations :
For aubergine dip, bake 2 foil-wrapped aubergines in a preheated oven, 180°C (350°F), Gas Mark 4, for 30-45 minutes. Mash the flesh with 2-3 crushed garlic cloves, 2 tablespoons olive oil and 1 tablespoon lemon juice. Season to taste.
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