Moroccan Broad Beans
Moroccan-inspired broad beans with onions, coriander, mint, and cumin. A quick 30-minute vegan side dish perfect for lunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Skillet
- Measuring spoon
- Wooden spoon
- Stove
Ingredients
- 500g frozen broad beans
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small /medium onion chopped
- Small handful fresh coriander chopped finely
- 8 -10 leaves fresh mint chopped finely
- 1 teaspoon ground cumin
- Salt to taste
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