Prep time: 20 minutes
Cook time: 30 minutes
1 kg vine tomatoes, skinned, deseeded and chopped
250g green beans, blanched and cut into 2 cm pieces
175g podded broad beans, blanched and peeled to remove
tough outer skin
1 medium onion, finely chopped
2 tbsp coconut oil
1 tsp cardamom seeds
1 tsp ground cinnamon
2 tbsp tomato puree
2 tsp runny honey
To garnish – 35g toasted walnuts, chopped
1 medium lemon, cut into wedges
1.Saute the onion in 1 tbsp coconut 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 tbsp oil and a little water if the sauce seems too thick. Season well.
2.Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water if necessary.
3.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.