Smashed fava bean stew with Chilli & Lemon Basbas


Ingredients:

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

Garnishes:

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)

Sea salt

Burnt butter -

30g unsalted butter

Grated tomato –

1 large ripe tomato

Method:

  1. In a food processor, blend the fava beans and Basbas sauce, using half a cup of water to loosen the mixture. Set aside.
  2. 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.
  3. Add the garlic and cook for 2-3 minutes more.
  4. 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.
  5. 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.
  6. To make the herb salsa place all the salsa ingredients in a bowl, add a good pinch of salt, and stir to combine.
  7. 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.
  8. 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.
  9. Serve the stew hot, topped with a generous drizzle of burnt butter, herb salsa, grated tomato, and some more Basbas sauce.