Recipe by XjacyX
"This is called 'Middle-Eastern' fava bean stew and not 'Moroccan' because I have also borrowed flavors from my Lebanese roots. This stew came to me on a Saturday afternoon when we were desperately low on groceries and had no meat in the freezer. The first time my carnivorous partner tried it, he honestly thought it contained meat. I have made this many times, and he devours it with relish! To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice, couscous or bulgur."
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coarse sea salt
dried red pepper flakes
extra-virgin olive oil, or as needed
anchovy fillets, chopped
diced peeled butternut squash
red bell pepper, diced
2 (14.5 ounce) cans
fava beans, drained
1 (14 ounce) can
canned tomatoes, diced
chopped fresh flat-leaf parsley
chopped fresh mint
I made this, but didn't have any peppers or fava beans (I would have substituted frozen soya beans or tinned chickpeas for them, but I was out of them as well). Since I don't like hot dishes, I substituted peppercorns for the red pepper flakes as well. I also added some quorn chunks, as I had them out to make another dish before I decided to use this recipe. It came out "okay", but not really so special, and a bit over-tomatoey. Since we had enough left for the next meal, I added spinach to it, as well as paunchparum spices (a combination of fennel, fenugreek, corriander, cumin and mustard seeds) roasted in some oil. And this time it was very yummy. I know that I've perhaps altered the dish beyond recognition, but it did turn out fine and I'll probably do it again.
So flavorful and filling! I cheated a little bit by buying Harissa Paste from a store. And to let the flavors blend even more, after I sauteed the onions and garlic, I put everything in a crock pot on low all day.
I used store-bought harissa but otherwise followed the recipe as written. Delicious! Next time I'll try leaving out the anchovies to see what that does to the flavor.
I had all ingredients on hand, except the pomegranate molasses. I like spicy food, but I decreased the two tablespoons of red pepper flakes to one tablespoon, and the stew was spicy enough. I did NOT add extra salt. The anchovies provided enough salt. I used a seeded acorn squash and left the skin on for color. I cooked the stew for the recommended 90 minutes and everything was very tender and yummy, but I kept the pan covered. My stew would have been too dry had I cooked for 90 minutes uncovered. The consistency was perfect over GABA brown rice! Definitely, a keeper recipe! Thank you!
I made this without tthe anchovy and it was delicous. The prep time was more like 40 min. I cooked farro while I made the stew, YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Jacy's Middle-Eastern Fava Bean Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 102
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