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Jacy's Fava Bean Stew

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PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
125 min
SERVINGS
6 servings
Dinner
Jacy's Fava Bean Stew
Ingredients
  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon cumin seeds
  • 2 cloves garlic
  • 1 pinch coarse sea salt
  • 2 tablespoons sweet paprika
  • 2 tablespoons dried red pepper flakes
  • 2 tablespoons extra-virgin olive oil, or as needed
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 4 anchovy fillets, chopped
  • 2 cups diced peeled butternut squash
  • 2 carrots, chopped
  • 1/2 red bell pepper, diced
  • 1 cup frozen peas
  • 1 pinch salt
  • 2 cups vegetable broth
  • 2 (14.5 ounce) cans fava beans, drained
  • 1 (14 ounce) can canned tomatoes, diced
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • 3 tablespoons pomegranate molasses
  • 1 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
Instructions
1
To prepare harissa paste, preheat a dry skillet over high heat and add coriander seeds, caraway seeds, and cumin seeds. Gently rock the pan back and forth until the spices release their fragrance, approximately 2 minutes. Remove the skillet from heat and transfer the seeds to a mortar, grinding them with a pestle until they become a fine powder. Combine garlic, salt, paprika, and dried red pepper flakes in the mortar, mixing until the garlic is evenly incorporated with the spices. The mixture will be dry and crumbly, so add 2 tablespoons of extra-virgin olive oil gradually until you achieve a thick paste. If desired, reduce the amount of pepper flakes for less heat. Set the harissa paste aside.
2
Heat 2 tablespoons of olive oil in a large cooking vessel over low heat and add minced onions and garlic. Cook slowly until the onions become translucent, approximately 10 minutes. Set the onions aside and stir in anchovies. Cook the anchovies until they soften, using a spoon to mash them into a smooth consistency. Combine the cooked anchovies with the onion and garlic mixture.
3
Add butternut squash, carrots, bell pepper, frozen peas, and a pinch of salt to the pot. Stir and cook over medium heat for about 5 minutes. Pour in the stock, then bring the mixture to a gentle simmer and cook for approximately 1 minute.
4
Add drained fava beans, diced tomatoes, tomato paste, bay leaf, and the prepared harissa paste to the pot. Add brown sugar and pomegranate molasses, stirring until well combined. Bring the mixture to a gentle simmer once more, then reduce heat to low and cook uncovered for approximately 1 1/2 hours. The prolonged cooking time allows the flavors to mature.
5
Just before serving, stir in chopped parsley and top with mint, if desired.