Spiced broad bean chips
Everyone has their favourite recipes for broad beans, but they all tend to leave you with a big pile of pods. This zero-waste recipe is a tasty way to use them up. They are often presumed to be tough and fibrous, but if prepared in the correct way they are surprisingly tender.
Ingredients
- 1 large handful broad bean pods, beans removed
- 2 tbsp plain flour
- 2 tsp ground cumin
- 2 tsp ground coriander
- 100ml milk (for dairy free, use oat, soya, or almond)
- vegetable oil, for frying
Method
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Step 1
Start by peeling away the stringy part of each pod, by pinching the top or tail of the pod and pulling down each side of it, as you would do with a sugar snap pea.
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Step 2
Cut the bean pods into chips, about finger-length long.
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Step 3
In a bowl, mix together the flour, cumin, coriander and season with salt and pepper. Pour the milk into a separate bowl, then dip the chips into the milk followed by the flour mix, making sure they are evenly coated.
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Step 4
Pour an inch or so of vegetable oil into a pan and heat over a medium-high heat. Dust the chips to knock off excess flour and fry until golden and crispy.
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Step 5
Strain onto a paper towel and season with salt. We recommend serving with a tahini yogurt mix, nigella seeds and lots of fresh coriander, mint or parsley.