This herby, rich and gently spiced artichoke and broad bean stew is a fantastically hearty meal that will appeal to veggies and carnivores alike. Artichokes and broad beans are simmered with stock, garlic and seasoning. Serve with a sprinkle of grated hard cheese.
- 400g fresh broad beans, podded, skins removed
- 12 artichoke hearts, rinsed
- 2 onions
- 2 garlic cloves
- 2 tsp. cumin seeds
- 1 tsp. paprika
- 1/2 tsp. saffron threads
- 2 tbsp. olive oil
- 1 litre vegetable stock
- Small handful each freshly chopped mint and parsley
- 2 bay leaves
- Salt and pepper
Quarter the artichoke hearts and chop the onions into wedges. Thinly slice the garlic cloves.
Heat oil in a large frying pan. Add the onions and garlic and fry for 5 minutes until soft but not browned. Add the cumin seeds, paprika, saffron threads and cook for 1 minute. Add the artichokes, broad beans, stock, bay leaves and most of the mint and parsley. Add some salt and pepper. Bring to a simmer and cook until the artichokes and broad beans are tender.
Sprinkle the stew with the rest of the herbs. Season to taste if needed.