Moroccan Taktouka with Borlotti Beans

Method

1. Cook the borlotti beans according to the packet instructions until tender. Drain and set aside.
2. Now char-grill the peppers until black all over. This can either be done on a grill or by placing the peppers over the flame of a gas hob. Use tongs to turn the peppers to ensure all sides are blackened.
3. Place the peppers in a bowl and use a plate to create a lid. Leave to rest for 10 minutes or until the peppers are cool enough to handle. This allows the peppers to steam, making it easier to remove the charred skin. One cooled scrape off the burnt skin and cut open the peppers to remove the seeds and stalk. Roughly chop and set aside.
4. Meanwhile, cut the tomatoes in half and use a grater to grate the flesh of the tomato until all that remains is the skin. Discard the skin and repeat with the remaining tomato halves. Set aside with the peppers.
5. In a pan, heat a generous amount of olive oil and add your garlic, season and fry until fragrant. Add the cumin seeds. Fry for another 30 seconds before adding the tomato, pepper and paprika.
6. Cook over a medium heat for 10 to 15 minutes, until much of the water from the tomatoes has cooked off.
7. Add the beans to the dish and warm through. Season to taste.
8. Allow to cool to room temp and stir through the coriander.