Prep Time: 20 mins | Cooking Time: 30 mins | Serves 4 | Can be Vegan*
Ingredients
1 kg vine tomatoes, skinned, deseeded and chopped
250g green beans, blanched and cut into 2 cm pieces
175g podded broad beans, blanched and peeled to remove tough outer skin
1 medium onion, finely chopped
4 tbsp olive oil
1 tsp cardamom seeds
1 tsp ground cinnamon
2 tbsp tomato puree
2 tsp runny honey* or light muscovado sugar
to garnish 35g toasted walnuts, chopped
1 medium lemon, cut into wedges
season to taste
Method
- Saute the onion in 2 tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up and then add the puree, the other 2 tbsp oil and a little water if the sauce seems too thick. Season well.
- Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water if necessary.
- Finally stir in the honey and the broad beans and simmer for a further 5 minutes, at which point the sauce should be quite thick.
Serve with a fruity couscous with fresh herbs.
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