Jacy's Middle-Eastern Fava Bean Stew

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• Harissa Paste
• 1 teaspoon coriander seeds
• 1 teaspoon caraway seeds
• 1/2 teaspoon cumin seeds
• 2 cloves garlic
• 1 pinch coarse sea salt
• 2 tablespoons sweet paprika
• 2 tablespoons dried red pepper flakes
• 2 tablespoons extra-virgin olive oil, or as needed
• 2 tablespoons olive oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 4 anchovy fillets, chopped (optional)
• 2 cups diced peeled butternut squash
• 2 carrots, chopped
• 1/2 red bell pepper, diced
• 1 cup frozen peas
• 1 pinch salt
• 2 cups vegetable broth
• 2 (14.5 ounce) cans fava beans, drained
• 1 (14 ounce) can canned tomatoes, diced
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon brown sugar
• 3 tablespoons pomegranate molasses
• 1 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the coriander, caraway and cumin seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then grind them finely with a mortar and pestle or spice grinder.

2. Pound the ground seeds with the coarse sea salt and 2 cloves garlic, then mix in the sweet paprika, dried red pepper flakes and extra-virgin olive oil to make a thick harissa paste. Set aside half for the stew and keep the rest for seasoning.

3. Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the minced onion and cook about 5 minutes until soft.

4. Add the minced garlic and the chopped anchovy fillets if using, and cook 1 minute, stirring until the anchovies break down.

5. Stir in the reserved harissa, tomato paste, chopped carrots and diced butternut squash, and cook 3 minutes, stirring often.

6. Add the diced red bell pepper, canned tomatoes, vegetable broth, bay leaf, brown sugar and pinch of salt. Bring to a boil.

7. Reduce the heat to low, cover and simmer 45 minutes until the squash and carrots are tender.

8. Stir in the drained fava beans and pomegranate molasses and simmer uncovered 15 minutes. Add the frozen peas for the last 5 minutes.

9. Remove the bay leaf. Stir in the parsley and mint if using, then season with the remaining harissa paste to taste before serving hot.