A vegetable stew from Granada

Wonder how this would turn out if I were to attempt this.

Notes on a Spanish Valley

This is our favourite way of eating up the spring glut of artichokes, broad beans and asparagus. The recipe comes from a charming book by Elizabeth Luard, The Flavours of Andalucía. The asparagus, because we have lots, and chick peas, for protein and to make it low-GI, are our additions to her recipe. Early season habas can be cooked in their whole pods. The seasoning of cumin and paprika makes this a Moorish-influenced dish, as to be expected from Granada. It feels like eating a bowl of spring. granada veg stew - artichoke 30-4-13Habas a la Granadina
1lb young broad beans in the pod or 12oz podded beans
Bunch of asparagus
2 large artichokes or 6 tiny violet ones
6 tbsp olive oil
2 garlic cloves, skinned and chopped
1 large onion, skinned and finely chopped
8oz tomatoes, skinned and finely chopped
Small bunch of parsley, mint and bay leaf
Salt and pepper

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