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Fresh and Fast Vegan
by Amanda Grant

Broad beans appear quite frequently in Moroccan cookery, so I have chosen Moroccan flavors such as paprika and lemon for this dish. If fresh beans are not available, use frozen ones, but make sure that you cook them slightly longer. Serve on toast or with a fresh salad.

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4


• 1 Ib. fresh broad beans or frozen broad beans, thawed
• 1 small onion, finely chopped
• 3 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper
• 2-3 tablespoons (1¾ ozs.) cilantro, roughly chopped
• 1 teaspoon paprika
• juice of 1/2 lemon
• zest of 1 lemon, cut into strips


Shell the beans. Put them in a saucepan, add the onion and olive oil, and season with salt and pepper. Cover with water (not more than 7 fl. ozs.), bring to a boil, and simmer for 10 minutes. Add the cilantro, paprika and lemon juice and simmer, covered, for an additional 5 minutes, or until the beans are tender and the liquid is reduced.

Transfer the beans to a serving dish, and garnish with the lemon zest. Serve hot, warm or at room temperature.


Each serving contains:
Calories 150 • Protein 7g • Fat 9g (saturated 1 g) • Carbohydrates 10g • Fiber 7g • Calories from fat 66% • Excellent source of vitamin C • Good source of folic acid


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