Fava beans and peas
Prep Time: 30 minutes (including time to shell and peel the legumes)
Cook Time: 20 minutes
Keywords: side gluten-free soy-free sugar-free vegetarian vegan fava beans spring onion peas spring
Ingredients (serves 1)
- 3 ounces / 85 grams shelled fresh fava beans
- 1 ounce / 30 grams shelled fresh peas
- 1 1/2 ounces / 42 grams red spring onion
- 1 ounce / 30 grams carrot
- 1 clove garlic
- 1 tablespoon / 15 ml extra-virgin olive oil
- 1/8 teaspoon Harissa spice mix
- 2 tablespoons / 30 ml warm water
- 1/4 teaspoon fine sea salt, or to taste
- 1/2 tablespoon finely minced fresh flat-leaf parsley
Instructions
Shell the fava beans and weigh the necessary amount. Blanch the fava beans for 30 seconds, then drain them and plunge them into a bowl of ice-cold water to stop the cooking.
Slit the skin with your thumbnail then pinch or twist to slip the bright green core out of its coat and into a small bowl. (You don't need to peel tiny fava beans, whose skin is quite thin.) Set aside.
Shell the peas, weigh the necessary amount and set aside.
Finely chop the spring onion.
Scrub the carrot well and scrape the surface to remove a thin layer of skin, then grate it using the extra-coarse side of a hand grater.
Peel and mince the garlic clove.
Heat up the olive oil in an 8-inch/20-cm cast-iron skillet, then add the onion and stir well to coat. Sprinkle the Harissa spice mix and stir. Cook on medium-low heat for 2 minutes, stirring a few times.
Add the grated carrot and stir. Cover and cook on low until the onion is soft, 6 minutes or so, stirring often.
Add the garlic, stir and let cook for one minute.
Add the peas and warm water, cover and cook for 4 minutes.
Add the fava beans and stir. Cover and cook until the peas are tender, 2 minutes or so.
Sprinkle the sea salt and stir. Remove from the heat, sprinkle the parsley, stir and serve.
