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1kg vine tomatoes, skinned, deseeded and chopped
250g green beans, blanched and cut into 2 cm pieces
175g podded broad beans, blanched and peeled to removetough outer skin
1 medium onion, finely chopped
4 tbsp olive oil
1 tsp cardamom seeds
1 tsp ground cinnamon
2 tbsp tomato puree
2 tsp runny honey or light muscovado sugar
To Garnish-
35g toasted walnuts, chopped
1 medium lemon, cut into wedges
Season to taste
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Saute the onion in 2 tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up and then add the puree, the other 2 tbsp oil and a little water if the sauce seems too thick. Season well.
Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water if necessary.
Finally stir in the honey and the broad beans and simmer for a further 5 minutes, at which point the sauce should be quite thick. Serve with a fruity couscous with fresh herbs.
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