A delicious recipe from Meera Sodha.
From The Guardian.
Ingredients
- 5 tbsp extra-virgin olive oil, plus extra for the toast
- 2 red onions, peeled and finely diced
- 1¼ tsp fine sea salt
- 4 garlic cloves, peeled and crushed
- 2 leeks (200g), whites and greens thinly sliced and rinsed
- 160g drained jarred artichokes in oil (ie, from a 285g jar)
- 400g tin butter beans in water, drained
- 200g frozen petits pois
- 1 vegetable stock cube, dissolved in 250ml boiling water
- 1 tbsp lemon juice
- 10g fresh mint, leaves picked
- 10g fresh flat-leaf parsley
- ¼ tsp coarsely ground black pepper
- Sourdough, to serve
Method
Put the oil in a wide, deep frying or saute pan for which you have a lid, and set it on a medium heat. When hot, add the onion and salt, and cook, stirring often, for 10 minutes, until soft and sweet. Stir in the garlic and leeks, cover the pan and leave to cook for eight minutes, until the leeks are soft.
Add the artichokes, butter beans, frozen petits pois and stock to the pan, mix well, then cover again and cook for a further five minutes.
Add the lemon juice, then chop the herbs and stir them in, too, along with the ground pepper.
Taste and adjust the seasoning as you wish, then distribute between shallow bowls. Serve with toasted sourdough drizzled with more extra-virgin olive oil on the side.