Dry fry the cumin seeds in a small frying pan for 30 seconds until you smell the aroma. Remove from the pan immediately. Grind into a powder using a pestle and mortar or the end of a rolling pin in a bowl.
Put the beans in a large pan and add the ground cumin, onion, paprika, olive oil and 6 tbsp of cold water. Season, cover and bring to the boil.
Turn down the heat and simmer, covered, for 10-15 mins until the beans are tender. (Less for defrosted frozen beans). If necessary, top up the water.
Add the coriander, preserved lemon and lemon juice, then adjust the seasoning.
Serve hot or warm with couscous and griddled lamb or river trout.
(Good Housekeeping)
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