Patla inginar yemiye (broad beans, artichoke, peas)

Artichokes really should be thought of as a superfood as they have so many properties. Having artichokes in your diet is a great way of providing your body with prebiotics (not to be confused with probiotics). Prebiotics are found in specific foods that act to encourage the miniature bacteria, or microbes in the gut to thrive and a healthy gut leads to a healthy body. This dish is also packed with lots of plant based protein, which is essential in a vegetarian or vegan diet.

Serves 4

1 white onion chopped finely
5-6 cloves garlic
Olive oil
400g New England potatoes
6 frozen artichoke hearts
200g Broad beans fresh or 1 tin of broad beans can be used.
1 cup peas
1 tin chopped tomatoes
sea salt to season

 

 

1. Heat a small amount of olive oil, sauté onions and garlic till the onions start changing colour.
2. Add the tin of tomatoes, simmer gently on low heat for 10-15 minutes, add 200ml of water. Season with sea salt generously.
3. Whilst the sauce is cooking, boil the potatoes. Boil the artichokes in a separate pan, add a pinch of salt to help with the cooking process. Finally boil the beans in salty water, until they soften. When everything is cooked, drain and rinse off any excess water.
4. Add the beans, potatoes and artichokes to the tomato sauce. Add another 100-150ml of water.
5. Add the peas, and allow everything to simmer for another 20 mins, topping up with water if necessary.

Traditionally this dish would be eaten alongside bulgar wheat and Turkish choreg bread or sometimes known as Armenian Easter bread.

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