How to make
Open the broad bean pods and scoop out the beans.
Boil the beans in boiling salted water for 1 minute and strain them.
Drop the beans into ice cold water and once they are cool, remove the husk from each bean.
Pour the oil into a saucepan and fry the crushed garlic cloves and the finely chopped spring onions until soft.
Sprinkle the flour and fry until golden, sprinkle with paprika and mix.
Add the finely chopped tomatoes and mix, pour 2 cups water.
Add the broad beans and after the vegan stew boils, reduce the heat and cook for 15 minutes.
Just before removing the fresh broad bean stew from the heat, sprinkle with finely chopped fresh spearmint.
