How to make
Clean the green fresh broad beans and cut off the ends. Cut them into pieces and soak them for half an hour in salted water.
You can also rub them with salt and rinse them.
Blanch the beans for 8 minutes, strain and discard the water.
Heat the oil in a pot and fry the finely chopped onion. Add the pepper cut into larger pieces and the carrot in circles.
After about 5 minutes, add the sliced garlic and set aside two cloves for serving at the end.
When the garlic releases its aroma, add the tomatoes, salt to taste and paprika. Fry and add the broad beans.
Stir for a few minutes and pour water to cover the products well.
Cook over medium heat until the broad beans are fully cooked.
Finally, beat the flour into water with a little salt. Pour the mixture into the pot and boil the broad bean stew for another 10 minutes.
Serve the vegetable stew sprinkled with fresh chopped parsley, yogurt and crushed garlic mixed with vinegar.
Enjoy my Broad Beans, Carrot and Garlic Stew!
