Fava Bean Stew
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden (Alfred A. Knopf, 2000).
Fava Bean Stew
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
Yield: serves 4-6
- 2 cups small brown Egyptian fava beans
- 4 cloves garlic, smashed
- 1⁄2 tsp. ground cumin
- 1⁄2 tsp. crushed red chile flakes
- Kosher salt, to taste
- 1⁄4 cup roughly chopped cilantro
- 1⁄4 cup roughly chopped flat-leaf parsley
- 6 scallions, roughly chopped
- 2 plum tomatoes, cored and roughly chopped
- 2 lemons, quartered
- Extra-virgin olive oil, to taste
- In a large bowl, cover the fava beans with 6 cups water and refrigerate overnight.
- Drain fava beans and transfer to a 2-quart saucepan along with the garlic, cumin, chile flakes, and 4 cups water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until the beans are soft and the liquid has thickened, about 2 1⁄2 hours.
- Mash about one-third of the beans against the side of the pot with a wooden spoon to help thicken the stew. Season with salt. Drizzle extra water into stew if it becomes too thick.
- Divide the stew between 4–6 bowls. Garnish each with some of the cilantro, parsley, scallions, tomatoes, and lemons. Drizzle with olive oil and serve with flatbread, if you like.