Vegetarian mains


Main Serves 3 45 min
Turla is a Middle Eastern bean stew with a creamy consistency, lots of colour and is a very healthy meal. This is a variation on the theme using broad beans where dried white beans would usually be used.


  • 1 head green celery, chopped
  • large bunch fresh parsley, chopped
  • 1 garlic clove, crushed
  • 25ml olive oil
  • 300g potatoes, peeled and cubed
  • 570ml vegetable stock
  • 200g broad beans
  • salt and pepper


Prep time: 5 min
Cooking time: 40 min
  • Step 1

    Gently fry the celery, half the chopped parsley and the garlic in the oil.
  • Step 2

    Add the potatoes and all the stock, bring to the boil and then simmer over a low flame.
  • Step 3

    Cook and refresh the broad beans.
  • Step 4

    Stir the stew occasionally, you may need to add a little water or stock during cooking.
  • Step 5

    Turla is ready when the potatoes are just beginning to 'fall' i.e. they are starting to thicken the stew but are still whole.
  • Step 6

    At this stage add the broad beans and the remainder of the parsley and plenty of black pepper. Serve with crusty wholemeal bread.