Middle Eastern Fava Bean Stew

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 6 tablespoons harissa
• 2 tablespoons olive oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 4 anchovy fillets (optional)
• 2 cups butternut squash, peeled and diced
• 2 carrots, diced
• 1/2 red bell pepper, diced
• 1 cup frozen green pea
• 1 pinch salt
• 2 cups vegetable broth, can use chicken broth
• 4 cups fava beans, cooked
• 1 (14 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon brown sugar
• 3 tablespoons pomegranate molasses
• 1 cup flat leaf parsley, chopped
• 1/4 cup mint, chopped (optional)

Recipe

• 1 pour 2 tablespoons olive oil into a large pot.
• 2 add onions and garlic.
• 3 cook slowly over low heat until onions are transparent about 10 minutes.
• 4 push onions and garlic to the side and add anchovies to the pot.
• 5 cook anchovies until they soften, mashing them as they soften.
• 6 add in to the onion/garlic mixture.
• 7 add butternut squash, carrots, bell pepper, frozen peas and a pinch of salt.
• 8 stir and cook over medium heat for about 5 minutes.
• 9 pour in the stock.
• 10 bring to a simmer and cook for 1 minute.
• 11 stir in the drained fava beans, diced tomatoes, drained, tomato paste, bay leaf and harissa paste.
• 12 add brown sugar and pomegranate molasses.
• 13 stir and bring back to a simmer.
• 14 reduce heat to low and cook uncovered for 1 1/2 hours or pour into crockpot and cook on low for 6-8 hours.