For a richer flavor, consider using homemade vegetable broth. Adjust the amount of red pepper flakes in the harissa paste according to your spice preference. If you don't have pomegranate molasses, you can substitute with a tablespoon of balsamic vinegar and a teaspoon of honey. This stew tastes even better the next day, as the flavors have had time to meld together.
Jacy's Middle-Eastern Fava Bean Stew
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PREP TIME20 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs 5 mins
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SERVING6 People
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VIEWS31
Embark on a culinary journey to the Middle East with this hearty and flavorful fava bean stew. A symphony of spices and vegetables simmered to perfection, this dish offers a comforting and satisfying experience, perfect for a cozy night in. This robust stew boasts a depth of flavor that even meat-lovers will adore. Serve with your favorite grain for a complete and nourishing meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol2 mg
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Fiber12 g
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Protein12 g
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Saturated Fat2 g
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Sodium758 mg
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Sugar9 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside. (Total time: 10 minutes)
02
Step
10 mins
Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture. (Total time: 15 minutes)
03
Step
5 mins
Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute. (Total time: 8 minutes)
04
Step
1 hrs 30 mins
Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen. (Total time: 95 minutes)
05
Step
0 mins
Just before serving, stir in the chopped parsley. Top with the mint, if you like. (Total time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Seamus Boehm
May 23, 2025This stew is absolutely incredible! The flavors are so complex and satisfying. My family loved it!
Amely Torpmayer
May 8, 2025I added a can of chickpeas for extra protein and it was delicious!
Carley Stroman
Mar 24, 2025The harissa paste adds a wonderful kick to the stew. I will definitely be making this again!
Jewel Lueilwitz
Mar 12, 2025I was skeptical about a vegetarian stew, but this recipe completely changed my mind. It's hearty, flavorful, and easy to make.