Do You Have A Sunday Recipe You Can Share?

I like your salad, though I was never too fond of chickpeas which always seem too chewy to me. I would substitute borlottis or pintos or even red beans. I would also be inclined to add some chopped fresh tomato and a little basil or cilantro/coriander and savory (either summer or winter savory, if you can find it). A pinch of cumin also goes very well with beans. My favourite bean of all is the broad bean (or faba). Faba beans are often sold dried and ripe, I believe, and are good but not as good as fresh, young broad beans which you can cook in the pod if they are young enough. I like to make a dish which, I think, is Mediterranean or Middle Eastern. The Jewish name for it is Pul Behtarmil. 1lb fresh, young broad beans in pod (they should not be thicker than a finger) 4 tbs oil 2 1/2 oz onion, chopped 1 clove garlic 1 tbs chopped parsley 1 tbs chopped dill leaves salt and pepper to taste pinch of cumin about 1 cup (8 fl oz, 250ml) water (I sometimes use a can of chopped tomatoes instead). Chop the onion. Wash and string the beans and slice them into bite-size pieces. Heat the oil and add the beans, onion and garlic and stir fry till the onion is transparent (just a minute or two). Add the remaining ingredients with only enough liquid to keep the mixture from frying. Bring to the boil and cover and simmer slowly for about 20 - 30 mins. You can also cook green or yellow beans or string (runner) beans like this. It makes a good side dish or even a main dish with nice crusty bread or rice.