Egyptian-style broad beans with tahini sauce


400g/140z/2/3 cups frozen broad/favs beans, defrosted

1tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp ground cumin

3 tomatoes, finely chopped

1 handful flatleaf parsley leaves, finely chopped

A large pinch of dukkah spice mix (optional)

Sea salt and freshly ground black pepper

For the tahini sauce

1 garlic clove, crushed

100g/3 ½ oz cup tahini

Juice of ½ -1 lemon

To Serve

3 tomatoes, halved and diced


Lemon wedges


1.You can cook the beans in hot water for 3-4 minuets, then drain and peel, if you wish, or you can add them straight to the pot.

2.Heat the oil in a large, shallow, heavy-based pa. Add the onion, season with salt and pepper and cook over a medium heat for 2-3 minuets until beginning to soften. Stir in the garlic and cumin and cook for a few seconds more, then add the broad/fava beans and stir well so they are coated in the onion mixture. Add the tomatoes and turn gently to coat, then pour in 400ml/14 fl oz/1 2/3 cups hot water from the kettle. Bring to the boil, then reduce to a simmer and cook gently, stirring occasionally, for 30-40 minuets, crushing and mashing the beans with the edge of a wooden spoon. Stir In most of the parsley. Top up with more hot water from the kettle as it cooks, if needed. Taste and season some more if needed. Remove from the heat and leave to one side.

3. While the beans are cooking, mix together the garlic, tahini, lemon juice and 100ml 3 ½ fl oz/scant ½ cup Water and season to taste with a little salt. You need to taste and keep adjusting, adding a little more lemon juice or salt until it’s just right. Serve the broad/fava beans with large spoonful of tahini sauce and sprinkle with the dukkah, if using, and parsley. Serve with tomatoes, flatbreads and lemon wedges on the side.