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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A flavorful cold bean salad with garlic, lemon, roasted red pepper, and mint.
See how to make an authentic Mexican pork stew in green tomatillo salsa.
See how to make a classic curried lentil stew with tomatoes and garlic.