What is life without good food? Inspired by home cooking and travel, I create easy recipes for the everyday.
How I Came Up With This Recipe
On New Year's Day, with a head that felt like it had been split open by an angry man with an axe, it was bizarrely enough roasted broad beans (also known as fava beans) that I craved.
While I don't have a degree in science or nutrition, a quick Google search tells me that broad beans are full of nutrients that help to combat hangovers. These include (but are not limited to) potassium, magnesium and folate. You can read more in this Healthline article. In short, perhaps my craving wasn't so strange after all.
It was this hangover craving that told me that this tasty, nutritious snack was something I needed in my life. I have previously played around with roasting broad beans with moderate success. But I had not yet found my definitive recipe that I was happy to share with others.
It was while flicking through my favourite Indian inspired recipe book, Mowgli Street Food, that I found Nisha Katona's recipe for Spiced Board Beans. The proverbial lightbulb lit up over my head, and I knew how I was going to make my version.
According to Katona, spiced legume snacks are sold on every street corner in India, as well as being a beloved ‘home-from-school snack of a million Indian schoolchildren.’ I can understand why. Spiced broad beans are a tasty, can't-have-just-one snack that, in my house at least, are gobbled up in the blink of an eye. My recipe serves four as a snack, but I frequently eat the whole lot myself.
In her recipe, Nisha Katona uses amchoor powder, which I confess I had never heard of until reading this recipe. If like me, you were oblivious to it before reading this, it is dried mango powder. It sounds delicious and certainly one to try in the future. But for this recipe, I have substituted it for lemon juice. If you have it, lime juice would also work well. I have kept her cumin, paprika and salt.
To Deep-Fry or Not to Deep-Fry?
Nisha's recipe also calls for the beans to be deep-fried, but I don't have a deep fryer, nor can I be bothered with the hassle of disposing of the oil. I, therefore, have baked mine instead. It is less messy and has the added benefit of being significantly healthier.
Read More From Delishably
Skins On or Off?
Nisha removes the skin from her broad beans, but I have left mine on. This is partly because it is a tedious task and partly because the slightly crunchy skins are delicious.
Why I Love This Recipe
- At the time of writing, a can of broad beans in a UK supermarket is just 55p, making spiced broad beans a very cheap snack.
- It is made from ingredients in your pantry.
- Broad beans are full of healthy nutrients.
- It is convenient.
- Spiced board beans are easy to make.
- They taste delicious.
- They are a great hangover food.
- They're a perfect, quick snack for any occasion.
This recipe is inspired by Nisha Katona's recipe for Spiced Broad Beans.
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Serves four as a snack
- 1 (300 grams / 10 oz) can broad beans
- 1 teaspoon oil
- 1/2 teaspoon cumin
- 1 teaspoon lemon or lime juice
- 1/4 teaspoon paprika
- A generous pinch salt
- Pre-heat oven to 200°C / 392°F.
- Drain broad beans and dry gently on a clean tea towel or kitchen roll before placing in a bowl.
- Drizzle oil, lemon juice, salt and spices over the beans.
- Mix all ingredients, ensuring that all beans are well covered in oil, lemon and spices.
- Tip onto a baking tray, drizzling over any remaining liquid.
- Bake at 200°C / 392°F for 10 minutes.
- Turn down the heat to 150°C / 302°F.
- Remove the beans from oven and shake them gently to stop them from sticking.
- Put the beans back in the oven and bake for a further 20 minutes.
- Sprinkle with extra salt to taste and serve.
This easy store cupboard snack is the perfect speedy snack for cosy nights in, a speedy snack after work or school, or gatherings when you quickly need to rustle up an extra something to put on the table.
Another Indian-Inspired Recipe
Vegetarian Haggis Keema Curry combines vegetarian haggis with keema curry spices. I thought it would be a delicious, sweet, spicy and very nourishing main. I was right!
© 2020 Kathryn Worthington