Page title and description
Vegetarian mains
Turla
Turla is a Middle Eastern bean stew with a creamy consistency and lots of colour. This is a variation on the theme using broad beans where dried white beans would usually be used.
Ingredients
- 1 head green celery, chopped
- large bunch fresh parsley, chopped
- 1 garlic clove, crushed
- 25ml olive oil
- 300g potatoes, peeled and cubed
- 570ml vegetable stock
- 200g broad beans
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
40 min
PT40M
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Step 1
Gently fry the celery, half the chopped parsley and the garlic in the oil.
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Step 2
Add the potatoes and all the stock, bring to the boil and then simmer over a low flame.
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Step 3
Cook and refresh the broad beans.
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Step 4
Stir the stew occasionally, you may need to add a little water or stock during cooking.
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Step 5
Turla is ready when the potatoes are just beginning to 'fall' i.e. they are starting to thicken the stew but are still whole.
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Step 6
At this stage add the broad beans and the remainder of the parsley and plenty of black pepper. Serve with crusty wholemeal bread.
