• 225g skinned dry broad beans cleaned and soaked overnight in cool water
• 50g flat leaved parsley coarsely minced
• 50g coriander coarsely minced
• 2 fresh green chillies de-seeded
• 2 cloves garlic minced
• 1½ tsp grnd cumin
• 2 tbsp oil
• ¾ tbsp of the reserved liquid
• 1 medium onion, peeled and thinly sliced
• salt and pepper


1. Strain and rinse the beans. Place in a pan preferably a pressure cooker with plenty of water and bring to the boil. Boil for 34 minutes and drain.

2. Cover with fresh water. In a pressure cooker this would take 10-15 min otherwise it will take about 1 hour. Fold in the herbs, cover and simmer for 5 minutes.

3. Strain reserving some of the liquid.

4. Combine the beans with the chillies, garlic, cumin, the oil and the reserved liquid and process to a smooth paste. Season with salt and pepper. If too dry, add in a little more of the cooking liquid.

5. Empty into a medium sized pate dish, cover and chill.

Just before serving, heat the remaining oil in a non stick pan and fry the onion briskly till golden brown and crisp. Spread over the pate and serve with fresh bread.