2 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, crushed
2 large tomatoes on the vine, cored and finely chopped
1 tsp veg stock powder
1 tsp ground cumin
½ tsp smoked paprika
400g of fava beans, tinned
2 tbsp Chilli & Lemon Basbas Sauce (or 50 per cent more or less depending your heat preference)
Sea salt & freshly ground black pepper
Warmed flatbreads, to serve
Herb salsa –
4 tbsp olive oil
½ garlic clove, crushed
1 shallot, finely chopped
5g basil leaves, finely chopped
5g coriander leaves, finely chopped
1 lemon – zest finely grated (2 tsp), and juiced (1 tbsp)
Burnt butter -
30g unsalted butter
Grated tomato –
1 large ripe tomato
- In a food processor, blend the fava beans and Basbas sauce, using half a cup of water to loosen the mixture. Set aside.
- Heat the oil in a pan over a medium heat. Add the onion and fry for 8 minutes, stirring occasionally, until soft and slightly golden.
- Add the garlic and cook for 2-3 minutes more.
- Add the tomatoes, stock, cumin and paprika and continue to fry for 5 minutes, stirring frequently, until the tomatoes start to break down. Add a little warm water to loosen the mixture and stir to mix thoroughly. Once boiling, decrease the heat to medium-low, cover the pan, and simmer for 10 minutes.
- Add the fava bean mixture to the sauce, you may need to add a little hot water if the consistency is too thick. Mix well, season to taste with salt and freshly ground black pepper and simmer gently for 10-15 minutes.
- To make the herb salsa place all the salsa ingredients in a bowl, add a good pinch of salt, and stir to combine.
- To make the burnt butter put the butter into a small sauté pan and place on a medium high heat. Cook for 3 minutes, until melted and dark brown and set aside.
- For the grated tomato use the largest holes on a grater to grate the tomatoes over a large bowl and discard the skin, season with salt, and set aside.
- Serve the stew hot, topped with a generous drizzle of burnt butter, herb salsa, grated tomato, and some more Basbas sauce.