Follow these steps for perfect results
Sugar
Tomato puree
Homemade
Bay leaf
Celery stalks
White broad beans
Garlic
Finely chopped
Dried oregano
Parsley leaves
Carrot
Cut into wedges
Yellow Zucchini
Cut diagonally
Cinnamon Powder
Onion
Thinly sliced
Soak the broad beans overnight in water.
Drain the water and rinse the beans well.
Preheat the oven to 180 degrees Celsius.
Pressure cook the broad beans with 2 cups of water and a pinch of salt for 6-8 whistles until done.
Allow the pressure to release naturally.
Heat a skillet with oil, add bay leaf, celery, and saute for 2 minutes.
Add onions and garlic, saute until translucent. Add carrots and saute until slightly soft.
Add zucchini and saute for 10 minutes until vegetables are cooked.
Add the boiled beans and celery, saute for 2 minutes.
Add tomato puree and stir. Allow to simmer.
Add salt, sugar, dried herbs, and spice powders. Saute.
Season with salt and pepper.
Transfer to a baking dish and bake for 10 minutes.
Sprinkle with chopped parsley and serve warm.
Expert advice for the best results
Use high-quality tomato puree for the best flavor.
Adjust the amount of spices to your liking.
Everything you need to know before you start
20 mins
Can be made a day ahead.
Serve in a rustic bowl, garnished with fresh parsley and a drizzle of olive oil.
Serve with crusty bread for dipping.
Serve as a side dish with grilled meats.
Serve alongside quinoa for a balanced meal.
Complements the savory flavors.
Discover the story behind this recipe
Traditional Greek dish, often served during family gatherings.
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