Middle-Eastern Broad Bean Stew

    Middle-Eastern Broad Bean Stew


    15 people made this

    About this recipe: This dish is Moroccan inspired, but with a Lebanese twist. Broad beans are slowly simmered with spices, butternut squash, carrots, anchovies, peas and tomatoes. It's delicious served with freshly cooked basmati rice or couscous.

    Serves: 6 

    • 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 crushed chillies
    • 2 tablespoons extra-virgin olive oil or as needed
    • 2 tablespoons olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 4 anchovy fillets, chopped
    • 275g diced peeled butternut squash
    • 2 carrots, chopped
    • 1/2 red pepper, diced
    • 150g frozen peas
    • 1 pinch salt
    • 500ml vegetable stock
    • 2 3/4 (300g) tins broad beans, drained
    • 1 (400g) tin chopped tomatoes
    • 2 tablespoons tomato puree
    • 1 bay leaf
    • 1 teaspoon dark brown soft sugar
    • 3 tablespoons pomegranate molasses
    • 60g chopped fresh flat-leaf parsley
    • 4 tablespoons chopped fresh mint

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. To make harissa paste: Heat a dry frying pan over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and crushed chillies, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer crushed chillies if you prefer less heat. Set aside.
    2. Pour 2 tablespoons olive oil into a large pot and add finely chopped onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture.
    3. Add the butternut squash, carrots, pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute.
    4. Stir in the drained broad beans, chopped tomatoes, tomato puree, bay leaf and harissa paste (from step 1). Add dark brown soft sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavours to deepen.
    5. Just before serving, stir in the chopped parsley. Top with the mint, if you like.


    Pomegranate molasses is also known as pomegranate syrup. It can be purchased in speciality stores or online.

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