Middle Eastern Fava Bean Stew

Name: Middle Eastern Fava Bean Stew
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 6 tbsp harissa; 2 tbsp olive oil; 1 medium onion; 2 garlic cloves; 4 anchovy fillets; 2 cup butternut squash; 2 carrots; 0.5 red bell pepper; 1 cup frozen green pea; 1 pinch salt; 2 cup vegetable broth; 4 cup fava beans; 1 can diced tomatoes (14 ounce); 2 tbsp tomato paste; 1 bay leaf; 1 tsp brown sugar; 3 tbsp pomegranate molasses; 1 cup flat leaf parsley; 0.25 cup mint

Gently simmered fava beans, anchovy fillets and butternut squash, warmed with harissa and pomegranate molasses, a Moroccan stew.

6 hr 20 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 360 min · 380 min total
Difficulty: medium

1
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.
10 min
2
Push onions and garlic to the side and add anchovies to the pot. Cook anchovies until they soften, mashing them as they soften.
3
Add in to the onion/garlic mixture. Add butternut squash, carrots, bell pepper, frozen peas and a pinch of salt.
4
Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for 1 minute.
5
Stir in the drained FAVA beans, diced tomatoes, drained, tomato paste, bay leaf and Harissa paste.
6
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.