Podcast
Travel 
Vegan Recipes 
Moroccan Fava Bean and Squash Stew
A vibrant and hearty Moroccan-inspired stew featuring protein-packed fava beans, chickpeas, and sweet squash. This oil-free, plant-based dish is seasoned with spicy harissa for a deep, aromatic flavor, served over fluffy couscous.
Simple Tasty Recipes
Ingredients for 4 Servings
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1
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1
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1
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3-4
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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 tbsp
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2 tbsp
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1 cup
Time
Goes Great with
Method
- In a large pot or Dutch oven, heat 2 tablespoons of water over medium heat. Add the diced onions and bell peppers, and sauté for about 5 minutes until they begin to soften.
- Add the diced tomato and minced garlic to the pot. Continue to cook for another 4 minutes, stirring frequently.
- Stir in the 2 cups of water, diced squash, fava beans, chickpeas, fresh parsley, and harissa paste. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover, and cook for 30 minutes, or until the squash is tender, stirring occasionally to ensure nothing sticks to the bottom.
- Remove from heat, stir in the dry couscous, cover the pot tightly, and let it sit for 10 minutes to allow the couscous to absorb the flavors and liquid.
- Fluff the stew with a fork before serving warm.
Notes:
Pro-tip: If you want an even deeper flavor, toast the harissa paste with the garlic for a minute before adding the liquid. If you prefer a thicker stew, mash a few of the cooked chickpeas with the back of your spoon against the side of the pot during the last few minutes of cooking. If you are gluten-free, you can substitute the couscous with quinoa or millet.
Goes Great with
45 mins
