Bajella

Broad beans boiled and dressed with cumin, lemon and chili.

Ingredients

• 2 cups Broad beans
• 1 tbsp Cumin
• 3 tbsp Lemon juice
• 1 tsp Chili powder
• 2 tsp Salt
• 3 tbsp Olive oil
• 6 cups Water

Method

1. Soak the beans — Soak the dried broad beans overnight and drain.
2. Boil — Simmer in salted water for 1 hour until tender but holding shape.
3. Drain lightly — Keep a little of the cooking liquid so they stay moist.
4. Dress — Toss with cumin, lemon, chili, salt and oil while still warm so they absorb it.
5. Bajella is ready — Serve warm in bowls as a morning or Ramadan dish.

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