Instructions

1. Cut the mushrooms in half - the bigger ones into slices.
2. Thinly slice the onion and mince the garlic.
3. Heat the oil in a frying pan and gently sauté the onion until soft. Add the garlic, mushrooms, chilli and paprika, then put the lid on.
4. Cook for about 5 minutes or until the mushrooms have released some liquid. Add the tomatoes, season to taste, then cook for another 5 minutes (under cover).
5. Add the broad beans, lemon juice and vinegar, put the lid on and cook for another 5 minutes.
6. When the sauce has reduced, stir in the parsley and serve.