1x 400 gram tinned butter beans (or lima beans)
40 gram fresh coriander and parsley (or any other fresh herb combination like basil or dille)
2 tbsp cumin seeds or powder
2 tbsp cinnamon
1 tbsp ber beris
1 tsp caraway seeds
1 tsp paprika powder
30 gram capers (or zest and juice of 1 lemon)
100 ml extra vierge olive oil
Grind the herbs, spices and capers using a mortar and pestle.
Then slowly add a royal amount of oil, about 100 ml.
Heat the butter beans and mix with 1/2 of the chermoula.