Moroccan-Spiced Fava Bean Stew
From Robin Robertson's Vegan Planet. The recipe notes that if favas are unavailable, you can substitute butter or lima beans. Serve over couscous or rice.
- 1/2 cup mixed dried fruit
- 1/4 cup raisins or dried currant
- 1 tablespoon olive oil
- 1 large yellow sweet onion, chopped
- 1 large carrot, diced
- 1 large garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 (14 1/2 ounce) can diced tomatoes, drained and chopped
- 8 ounces green beans, ends trimmed and cut into 1-inch pieces
- 2 cups vegetable stock
- 1 1/2 cups cooked fresh fava beans (or one 15-oz can fava beans, drained and rinsed)
- 1/2 cup frozen green pea, thawed
- salt & freshly ground black pepper
- 1 tablespoon minced fresh cilantro or fresh parsley leaves
Place the dried fruit and raisins in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain and set aside.
Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the garlic, cumin, and cinnamon and cook, stirring, for 30 seconds.
Add the tomatoes, green beans, and stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
Add the favas, peas, fruit, salt and pepper to taste. Simmer, uncovered, until the flavors are blended and the desired consistency is achieved, about 10 minutes.
Sprinkle with cilantro and serve.