So it’s not strictly vegetarian fare – although then again, I’m not strictly a vegetarian, I just don’t agree with current animal farming practices – but Yotam Ottolenghi is certainly the ‘man of the vegetarian cuisine moment’.
The pick of Miss Foodlem, who loved the title of his latest book Plenty, Yotam comes up with delicious, moreish meals (some which are probably better as side dishes, though) and I’ve been trying to make my way through some of his recipes. The trouble is that when you’re cooking for just two, you don’t want to come back from the market with a trolley full of treats just for one meal. And Yotam’s recipes do use a lot of ingredients. Having said that, a lot rely on dried spices that you can easily keep handy in the pantry. Here’s one, that would go great as a side dish with some lamb for the non-vegos among us. Enjoy! And thanks Yotam!
Mixed Beans with Many Spices and Lovage
Unable to translate lovage into Dutch (help, anyone?) I opted for one of Yotam’s suggested alternatives: coriander. The other is tarragon, but I just can’t go past coriander. I cooked some basmati rice to go along with it as well.
- 3 x tsp olive oil
- 1 x onion, finely diced
- 2 x garlic cloves, sliced
- 1 x tsp ground cumin
- 1 x tsp ground ginger
- ½ x tsp turmeric powder
- ½ x tsp ground coriander
- ½ x tsp ground cardamom
- A pinch of ground cloves
- 2 x tsp caster sugar
- 2 x tsp tomato puree
- 1 x 400g can chopped tomatoes
- 200g x flat beans, chopped on an angle
- 150g x sugar snap peas, chopped in half on an angle
- 200g x broad beans, shelled (fresh or frozen)– these you can find in most supermarket freezers, but you’ll have to shell them at home
- A good handful of chopped coriander to garnish
- Salt and pepper to season
Sauté the onion in the olive oil over a medium heat for about 4 minutes, then add the garlic and the spices. Cook for a further two minutes, until fragrant, then add the puree, caster sugar, and after a few more minutes, the tomatoes. Stir, then add all the beans. Bring to the boil then simmer for 20 minutes, until the sugar snaps are cooked through but still tender to the bite. Season with salt and pepper and a generous sprinkling of coriander on top.