Broad beans with lemon and coriander

Ingredients

• 60ml olive oil
• 1 large onion, finely diced (190g)
• 5 garlic cloves, crushed
• 50g coriander, chopped
• 600g broad beans, fresh or frozen and defrosted
• 1 tsp sweet paprika
• ¼ tsp ground allspice
• 2 tsp lemon juice
• salt and black pepper

Procedure

1. Pour the oil into a large sauté pan and cook the onions on a medium heat for 8 minutes, until translucent, stirring occasionally.
2. Add the garlic and 40g of the coriander and sauté for another minute.
3. Add the broad beans, paprika, allspice, ½ teaspoon of salt, plenty of black pepper and 200ml of water and stir well.
4. Cover the pan and simmer gently for about 25 minutes, stirring occasionally, until the beans are very soft. A lot of the water will have evaporated but the mixture should be wet, with the beans still immersed in liquid.
5. Remove from the heat, take off the lid and leave to cool. Add the lemon juice, stir through the remaining coriander and serve