Broad Bean, Tomato & Harissa Stew
This is a gorgeous one-pot plant-based stew that the vegetarians in your life are going to love you for. It’s a dish you can make in advance and reheat on the day, and a great one for banging in the middle of the table with a big spoon and letting everyone dive in.
Serves 4
INGREDIENTS
700g (1lb 9oz) podded broad beans (fava beans) – fresh or frozen, or you could substitute canned butter beans (lima beans)
6 tbsp extra virgin olive oil, plus extra
for drizzling
2 red onions, finely diced
2 garlic cloves, minced
400g (14oz) can plum tomatoes
2 tbsp tomato purée
2 tbsp honey
3 tsp Harissa
Small bunch of fresh coriander, chopped
5 tbsp red wine vinegar
Salt and freshly ground black pepper, to taste
To serve
2 tsp Za’atar
Few sprigs of mint, leaves picked, roughly chopped
Fresh crusty bread
METHOD
First, the fiddly bit! Skinning the broad beans takes a little time, but it is worth it. It turns a humble, slightly chewy bean into melt-in-the-mouth deliciousness. Some Asian shops sell frozen ones, already peeled, so grab some if you see them! You can obviously skip this step if you’re using butter beans.
Put the beans in a bowl and pour over boiling water. When it is cool enough for you to get your hands in, gently squeeze the beans and they will pop out of their skins.
Next, heat 4 tablespoons of the oil in a frying pan (skillet) over a medium heat and cook the diced onions, stirring frequently, until they have softened and lightly caramelised. Add the garlic and sweat for a few minutes.
Add the tomatoes, tomato paste, honey and harissa. Cook for about 20 minutes until the oil separates. Stir, breaking up the tomatoes with the back of your spoon. You can add a little water if the mixture begins to stick.
Toss your beans in the remaining 2 tablespoons of oil and some black pepper, add the beans to the pan together with the coriander and red wine vinegar, and cook for a further 15 minutes.
Taste for salt, remembering that the dressing will add saltiness, so be sparing at this stage. You can always add more at the end.
Transfer to a serving dish and spread the soured cream out in the centre. Sprinkle with the za’atar and a few mint leaves, drizzle with some olive oil and enjoy with crusty bread.