Middle Eastern Fava Bean Stew
- Ready In:
- 6hrs 20mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 88.74 ml harissa
- 29.58 ml olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 4 anchovy fillets (optional)
- 473.18 ml butternut squash, peeled and diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 236.59 ml frozen green pea
- 0.25 ml salt
- 473.18 ml vegetable broth, can use chicken broth
- 946.36 ml fava beans, cooked
- 396.89 g can diced tomatoes
- 29.58 ml tomato paste
- 1 bay leaf
- 4.92 ml brown sugar
- 44.37 ml pomegranate molasses
- 236.59 ml flat leaf parsley, chopped
- 59.14 ml mint, chopped (optional)
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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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania