Middle Eastern · Dinner
Fava Bean Stew (Dairy-Free)
A Levantine fava bean stew simmered with garlic, cumin, and coriander in a tomato base, finished with lemon juice and fresh cilantro. Chickpeas add body alongside the beans. Dairy-free throughout, using olive oil instead of butter. Served over rice with a swirl of tahini in place of any yogurt garnish.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
18.9gProtein
17.8gFat
63.4gCarbs
9.3gSugar
15.9gFiber
810mgSodium
0mgChol
2.5gSat Fat
980mgPotassium
135mgCalcium
5.8mgIron
0mcgVitamin B12
18mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
dairy-free
Instructions
1
Prep
Mince the garlic, dice the onion and tomato finely, and measure out the cooked fava beans, chickpeas, and cilantro.
2
Sweat
Warm the olive oil in a small saucepan over medium heat and sweat the onion for 3 minutes until translucent.
3
Simmer
Add the garlic, cumin, coriander, smoked paprika, tomato, fava beans, chickpeas, and vegetable stock. Simmer over medium-low heat for 15 minutes until thickened.
4
Plate
Stir in lemon juice, tahini, salt, and pepper off the heat. Spoon over rice, scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cooked fava beans
- 120g120g cooked chickpeas
- 4 cloves4 cloves garlic
- 70g70g onion
- 120g120g tomato
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 1/4 tsp1/4 tsp smoked paprika
- 160ml160ml vegetable stock
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 190g190g cooked basmati rice, to serve
