Podcast
Travel 
Vegan Recipes 
Moroccan Fava Bean and Squash Stew 2
A vibrant and comforting Moroccan-inspired stew, featuring protein-rich fava beans, chickpeas, and hearty squash simmered in a spicy, aromatic broth. This oil-free recipe is packed with Mediterranean flavors and is perfectly paired with light, fluffy couscous.
Simple Tasty Recipes
Ingredients for 4 Servings
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1 large
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1
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1
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3-4 cloves
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2 tablespoons
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2 cups
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2 cups
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1 cup
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1 cup
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2 tablespoons
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2 tablespoons
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1 cup
Time
Goes Great with
Method
- In a large pot or Dutch oven, water-sauté the onion and bell pepper over medium heat for about 5 minutes until softened.
- Add the diced tomato and minced garlic to the pot, cooking for an additional 4 minutes to develop the aromatics.
- Stir in the squash, fava beans, chickpeas, 2 cups of water, and harissa. Bring to a gentle simmer.
- Cover and cook over medium heat for 30 minutes, or until the squash is tender, stirring occasionally to prevent sticking.
- Stir in the couscous, remove from heat, cover tightly, and let sit for 10 minutes to allow the couscous to absorb the flavors and liquid.
- Fluff with a fork, garnish with fresh parsley, and serve warm.
Notes:
- Spice Level: Harissa heat levels vary by brand. Start with 1 tablespoon if you are sensitive to spice, then add more to taste.
- Squash Tip: For faster cooking, ensure your squash is diced into uniform, bite-sized cubes (approx. 1/2 inch).
- Texture: If you prefer a thicker stew, lightly mash a few of the chickpeas against the side of the pot before adding the couscous.
- Serving: Serve with a wedge of lemon on the side to brighten the deep, earthy flavors of the fava beans.
Goes Great with
45 mins
