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.
Pomegranate molasses is also known as pomegranate syrup. It can be purchased in speciality stores or online.
I made this, but didn't have any peppers or fava beans (I would have substituted frozen soya beans or tinned chickpeas for them, but I was out of them as well). Since I don't like hot dishes, I substituted peppercorns for the red pepper flakes as well. I also added some quorn chunks, as I had them out to make another dish before I decided to use this recipe. It came out "okay", but not really so special, and a bit over-tomatoey. Since we had enough left for the next meal, I added spinach to it, as well as paunchparum spices (a combination of fennel, fenugreek, corriander, cumin and mustard seeds) roasted in some oil. And this time it was very yummy. I know that I've perhaps altered the dish beyond recognition, but it did turn out fine and I'll probably do it again. - 12 Aug 2008 (Review from Allrecipes US | Canada)
So flavorful and filling! I cheated a little bit by buying Harissa Paste from a store. And to let the flavors blend even more, after I sauteed the onions and garlic, I put everything in a crock pot on low all day. - 03 Oct 2010 (Review from Allrecipes US | Canada)
Wonderful and so healthy. I took a short cut and used store-bought harissa paste, though unfortunately, the store-bought did not have all the spices included here. Don't be afraid to use the anchovy which is not evident in the finished dish. I have added these to other dishes and it helps deepen flavors. It's an umami thing. - 13 Jan 2015 (Review from Allrecipes US | Canada)