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Jacy's Middle-Eastern Fava Bean Stew
Jacy's Middle-Eastern Fava Bean Stew
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Savor a flavorful vegetable stew inspired by Morocco and Lebanon, featuring squash, carrots, bell peppers, fava beans, and peas. Pair with steamed basmati rice, couscous, or bulgur. Customize as vegetarian by skipping anchovies.
Ingredients:
  • 1 medium onion, minced
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 0.5 teaspoon cumin seeds
  • 2 cloves garlic
  • 1 pinch coarse sea salt
  • 2 tablespoons sweet paprika
  • 2 tablespoons dried red pepper flakes
  • 2 tablespoons extra-virgin olive oil, or as needed
  • 2 cloves garlic, minced
  • 4 anchovy fillets, chopped
  • 2 cups diced peeled butternut squash
  • 2 carrots, chopped
  • 0.5 red bell pepper, diced
  • 1 cup frozen peas
  • 1 pinch salt
  • 2 cups vegetable broth
  • 2 (14.5 ounce) cans fava beans, drained
  • 1 (14 ounce) can canned tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • 3 tablespoons pomegranate molasses
  • 1 cup chopped fresh flat-leaf parsley
  • 0.25 cup chopped fresh mint
Instructions:
  • To make harissa paste: In a hot skillet, toast coriander, caraway, and cumin seeds until fragrant, about 2 minutes. Transfer seeds to a mortar and grind into a fine powder using a pestle. Mix in garlic, salt, paprika, and dried red pepper flakes until well combined. Slowly incorporate 2 tablespoons of extra-virgin olive oil to form a thick paste. Adjust spice level by reducing the amount of pepper flakes if desired. Set aside for use.
  • In a large pot, gently cook minced onions and garlic in 2 tablespoons of olive oil over low heat until onions are translucent, about 10 minutes. Clear some space in the pot and stir in the anchovies. Mash the anchovies with a wooden spoon until they dissolve, then combine with the onion and garlic mixture.
  • Combine the butternut squash, carrots, bell pepper, frozen peas, and a pinch of salt in a pot. Cook over medium heat for 5 minutes. Add the stock, bring to a simmer, and cook for 1 minute.
  • Gently combine the drained fava beans, diced tomatoes, tomato paste, bay leaf, and harissa paste (prepared in step 1). Mix in brown sugar and pomegranate molasses. Let it simmer, then lower the heat and cook without a cover for around 1 1/2 hours to enrich the flavors.
  • Before serving, gently fold in the freshly chopped parsley for a burst of vibrant flavor. For an extra touch of freshness, sprinkle some mint on top to enhance the dish.

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