The other day I remembered this broad bean stew my mum used to make for me as a child, and I really started to crave it. This recipe is a take on my mum’s stew, it really is so tasty and comforting, definitely worth a try!
-4 large potatoes peeled and cut into large chunks
-300g ish of broad beans or green beans
-1 onion finely chopped
-3 cloves of garlic peeled on finely chopped
-1cm fresh red chilli finely chopped
-2 vegetable stock cubes
– 2 tins chopped tomatoes
-1 tbsp tomato puree
-3 bay leaves
-1 tsp dried mixed herbs
-2 tsp white whine vinegar
-2 tsp agave nectar
-salt and black pepper to taste
-1 tbsp olive oil
-1 aubergine (optional)
-Heat the olive oil in a large nonstick saucepan and fry the onion, garlic and chilli until soft and slightly coloured.
-Add the broad beans, potatoes and all the other ingredients .
-Bring to the boil, then simmer until the potatoes are soft.
-Serve with some nice brown rice and some grilled aubergine. Just slice an aubergine and sprinkle with salt, then roast for 15 minutes on 200 degrees celsius until crispy at the edges!