Broad bean breakfast spread


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About this recipe: A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pitta bread for breakfast in Egypt. A great way to use broad beans when they're in season, but feel free to use frozen when they're not.

Beverly Estes

Serves: 6 

  • 425g frozen broad beans
  • 1 to 2 tablespoons olive oil
  • 1 large red onion, chopped
  • 1 large tomato, diced
  • 1 teaspoon ground cumin
  • half a bunch fresh parsley, chopped
  • 4 tablespoons fresh lemon juice
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Pour the beans into a stockpot with enough water just to cover, and bring to the boil.
  2. Drain half of the water after beans are tender. Return beans to stockpot and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt and pepper. Mash the beans and bring the mixture back to the boil, then reduce the heat. Let the mixture cook 5 minutes. Serve warm with toasted pitta.

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