STREAMING NOW: Taste in Translation

Middle Eastern Fava Bean Stew

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
6hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour 2 tablespoons olive oil into a large pot.
  2. Add onions and garlic.
  3. Cook slowly over low heat until onions are transparent about 10 minutes.
  4. Push onions and garlic to the side and add anchovies to the pot.
  5. Cook anchovies until they soften, mashing them as they soften.
  6. Add in to the onion/garlic mixture.
  7. Add butternut squash, carrots, bell pepper, frozen peas and a pinch of salt.
  8. Stir and cook over medium heat for about 5 minutes.
  9. Pour in the stock.
  10. Bring to a simmer and cook for 1 minute.
  11. Stir in the drained FAVA beans, diced tomatoes, drained, tomato paste, bay leaf and Harissa paste.
  12. Add brown sugar and pomegranate molasses.
  13. Stir and bring back to a simmer.
  14. Reduce heat to low and cook uncovered for 1 1/2 hours or pour into crockpot and cook on low for 6-8 hours.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: