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 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.