3 kg of broad beans
6 cloves of garlic
100 g of preserved olives
1 bouquet of coriander
1 spoon of sweet pepper in powder
½ spoon of cumin in powder
½ glass of edible oil
1 spoon of salt

Choose the smallest broad beans and shell them. Put a litre of water in a bowl to boil with the oil, the coriander and the garlic finely cut, the salt and pepper. Add also and the broad beans and cook them gently during 30 minutes to reduce the sauce. Sprinkle with cumin. Serve the broad beans in a big plate. Decorate with the olives and with pieces of lemon.