Middle Eastern · Dinner
Fava Bean Stew (Gluten-Free)
A one-pot Middle Eastern stew of tender fava beans simmered with tomato, garlic, cumin and coriander until thick and savory. Finished with lemon juice and fresh cilantro, it is ladled over rice and eaten with a gluten-free flatbread for scooping up the sauce.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
428Calories
15.2gProtein
15.3gFat
62.1gCarbs
7.9gSugar
13.8gFiber
612mgSodium
0mgChol
2.3gSat Fat
980mgPotassium
110mgCalcium
5.4mgIron
0mcgVitamin B12
18mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
low-calorie
gluten-free
Instructions
1
Prep
finely chop the onion and mince the garlic. Rinse the cooked fava beans in a colander under cold water.
2
Sauté
heat the olive oil in a small saucepan over medium heat and cook the onion for 4 minutes until soft and translucent.
3
Simmer
stir in garlic, cumin, coriander and paprika; cook 1 minute. Add tomatoes, stock and beans; simmer 18 minutes until thickened and beans are tender.
4
Plate
spoon stew over rice, scatter cilantro on top, warm the tortilla and serve alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 1/2 cups560g cooked fava beans
- 4 tbsp60ml olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp smoked paprika
- 2/3 cup160ml vegetable stock
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp fresh cilantro
- 1 cup200g cooked white rice
- 22 small gluten-free corn tortilla
