Can be vegan*
Serves 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
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 1. 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.
2. Add the green beans and simmer gently for 15-20 minutes until cooked
but still crunchy, adding a little water if necessary.
3. 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.
© The Vegetarian Society
2007
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