Moroccan Broad Beans with Roasted Lemon
This is my take on a classic Moroccan dish – fava bean salad – fava beans also known as broad beans. The recipe calls for preserved lemons – whole lemons that have been cured for weeks in a jar covered with lemon juice or brine, salt, spcies and herbs. After a frustratingly time-consuming search through all my local supermarkets and ethnic produce stores, I failed to find these which lead to coming up with the idea of roasting the lemons instead. Although the end result is different to preserved lemons, the taste is equally as good mixed in with the beans, the roasted lemon pulp providing that sweet tangy dominant flavour that preserved lemons do. Roasted lemons are so delicious I can’t believe they are not featured in recipes more often. Serve the spiced broad beans on their own, with grilled pita or bread and yoghurt, as a side to meat such as lamb, or throw in a few tomatoes during cooking and serve as a vegetarian stew. Delicious!
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Ingredients
- INGREDIENTS:
- 2 cups cooked and shelled broad beans
- 1 clove garlic, crushed
- 4 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- 1/2 tsp chilli powder
- Pinch cayenne pepper
- 1 tbsp lemon juice
- 1 whole lemon
- 8 black olives
- 1 tbsp coriander, chopped
- Salt
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Adapted from foodforaking.co.uk
Preparation
Step 1
METHOD:
1. Preheat oven to 200C. Cut lemon into half-moon shaped slices, approximately 1cm thick. Place on baking paper, drizzle with olive oil, salt and pepper, and roast for 20 – 25 minutes, or until lemon is charred and flesh collapsed.
2. Add 4 tbsp oil to a small pan, fry garlic briefly and make sure not to burn. Add paprika, cumin, chilli and cayenne pepper to pan, cook on low heat for 1 minute.
3. Add beans to pan along with a small splash of water. Stir and cook over a medium – low heat for 2 – 3 minutes. Now add salt and lemon juice.
4. Remove flesh from roasted lemon rind and mash-up with a knife or fork. Save rind for garnish.
5. Chop olives into fine pieces. Add these to the beans along with the lemon pulp and coriander, mix well and cook over a low heat for about 1 minute to combine flavours and heat through.
6. Serve beans with yoghurt, reserved lemon rinds and grilled pita or bread.
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