The tomatoes and yoghurt mix together for a smooth texture, while the beans are packed full of protein and flavour.
1 big jar of broad beans (fava beans), single peeled
1 clove garlic
1/2 cup olive oil
1 (400 g) can peeled tomatoes
1 tablespoon tomato paste
1 cup yoghurt
salt & pepper to taste
Fry the onions in the olive oil, and add the garlic for the last few seconds.
Add the beans and tomatoes and cook uncovered until the beans are tender.
Add water towards the end if necessary.
When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
Add the tomato paste.
Re-heat gently, season and serve as a side dish, or cool and serve as a salad.
Text: Lydia Parafianowicz