Fava in the Kasbah: Beans, Figs and Preserved Lemons
A vegan summer fava beans stew in a moorish style.
Dried fava beans are definitely growing on me. Their texture is both incredibly meaty and intriguing; fleshy in the inside with a thick hearty skin. I’m starting to imagine how they will be the centre of all sorts of dishes at home this winter.
In the summer however, there are a lot of good things to do with them. I’ve decided to use up my last jar of preserved lemons, some figs and to smother my stew with ras-al-hanout, because it works so well with sweet ingredients. The result a hearty vegan stew rich in flavours and textures.
preparation: 40 minutes + 12 hours to soak beans
cooking time: 1h (pressure cooker), 2h to 3h (traditional)
serves 4 people
- 250 gr. dried fava beans
- 6 dried figs
- 2 preserved lemons (8 quarters)
- 5 tomatoes
- 4 carrots
- 1 green pepper
- 1 red pepper
- 3 small red onions
- 3 cloves garlic
- 2 tbsp. tomato concentrate
- 2 tbsp. ras-al-hanout
- 1 tsp. ground ginger
- 1 tsp. cumin
- 1 tsp. ground coriander
- salt, pepper, olive oil
Soak the beans overnight.
Sweat the chopped garlic and sliced onions in olive oil for 10 minutes until soft, almost caramelising. Cut the tomatoes in quarters, slice the peppers, and slice carrots in half moons.
Sweat the peppers with the onions and garlic for a few minutes and then add the tomatoes. Sweat for another couple of minutes and add the carrots. Stir occasionally for 5 minutes.
Add the spices, 1 tablespoon of ras-al-hanout, the tomato concentrate, salt, pepper and the beans. Cover with warm water.
Cook in two rounds with your pressure, and then simmer with the lid ajar, for 30 minutes. Or, in traditional tajine dish bring to boil then simmer for approximately 3 hours.