This stewed broad bean dish is popular for breakfast in Egypt. For an even heartier meal, serve it over hummus.



  • ½ cup/120ml Light Vegetable Broth .
  • 1 small red onion, finely chopped
  • 3 Roasted Garlic cloves, finely chopped
  • 1 cup/200g coarsely chopped tomato
  • 1 teaspoon white miso paste
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 3–4 cups/510–680g cooked* broad beans
  • 2 tablespoons fresh lemon juice


  • ½ cup/75g chopped cucumber
  • ½ cup/100g chopped ripe tomato
  • ¼ cup/4 tablespoons finely chopped fresh parsley
  • ½ teaspoon dried oregano
  • 1 tablespoon fresh lemon juice
  • Ground black pepper



Coarsely ground nigella seeds

FOR THE BEANS: Heat the Light Vegetable Broth in a saucepan over a medium heat. Add the onion, cover, and cook until softened, about 5 minutes, stirring occasionally. Add the Roasted Garlic, tomato, miso paste, cumin, paprika and black pepper. Cook, stirring, for about 2 minutes to blend the flavours. Stir in the cooked broad beans and cook for 5 minutes to heat through. Stir in the lemon juice and keep warm.

FOR THE GARNISH: In a bowl, combine all the garnish ingredients, including black pepper to taste, and mix well.

TO SERVE: Spoon the broad bean mixture into bowls and top with the mixed garnish. Sprinkle with nigella seeds and serve.

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