Middle Eastern · Dinner
Fava Bean Stew
A creamy braise of fava beans simmered with garlic, cumin, and coriander in olive oil until the beans collapse into a thick, savoury base. Finished with lemon juice, fresh cilantro, and a drizzle of olive oil, this stew is served warm with flatbread for scooping and a scattering of chopped tomato.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
386Calories
16.4gProtein
11.8gFat
58.3gCarbs
8.4gSugar
15.2gFiber
983mgSodium
0mgChol
1.9gSat Fat
870mgPotassium
110mgCalcium
4.9mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Mince the garlic, finely chop the onion and tomato, and roughly chop the cilantro; measure out the cooked fava beans and keep ready by the stove.
2
Sauté
Warm the olive oil in a small saucepan over medium heat and cook the onion for 3 to 4 minutes until softened and translucent.
3
Simmer
Stir in the garlic, cumin, coriander, fava beans, and vegetable stock; bring to a gentle simmer over medium-low heat and cook 12 to 15 minutes, mashing some beans against the pan side, until thickened and coarse; season with salt and pepper halfway through.
4
Plate
Stir in the lemon juice and half the chopped tomato, scatter the remaining tomato and cilantro over the top, and serve with the warmed pita alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g cooked fava beans
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground coriander
- 2/3 cup160ml vegetable stock
- 2 tbsp2 tbsp lemon juice
- 22 small tomato
- 2 tbsp2 tbsp fresh cilantro
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 22 small pita bread
