Middle Eastern Fava Bean Stew

"This recipe is just Scrumptous, I found it searching on line. I start the recipe on the stove top and then throw it into a Crock Pot on low for 8 hours. A few extra steps but well worth the extra work. Food.com is not letting add the Fava Beans as a canned ingredient, so here it is 2 14.5 ounce cans Fava Beans. Great over steamed Quinoa.I also use jarred Harissa, but will post with a Harissa Paste recipe."
 
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photo by a food.com user photo by a food.com user
Ready In:
6hrs 20mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • Pour 2 tablespoons olive oil into a large pot.
  • Add onions and garlic.
  • Cook slowly over low heat until onions are transparent about 10 minutes.
  • Push onions and garlic to the side and add anchovies to the pot.
  • Cook anchovies until they soften, mashing them as they soften.
  • Add in to the onion/garlic mixture.
  • Add 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 1 minute.
  • Stir in the drained FAVA beans, diced tomatoes, drained, tomato paste, bay leaf and Harissa paste.
  • Add brown sugar and pomegranate molasses.
  • Stir and bring back to a simmer.
  • Reduce heat to low and cook uncovered for 1 1/2 hours or pour into crockpot and cook on low for 6-8 hours.

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