By Nermine Mitry-Mansour

Published in the TML Magazine Issue 9, 2020


For soaking the fava beans:

  • 750 grams fava beans
  • Water (enough to cover the beans)
  • 1 tablespoon bicarbonate soda

For cooking the stew:

  • 2 tablespoons orange lentils
  • 1 tablespoon white rice
  • One medium tomato, whole
  • One small onion, whole
  • 2 whole cloves of garlic

For seasoning the stew:

  • 1/4 cup canola oil or olive oil 1 teaspoon of sea salt
  • 1 tablespoon cumin
  • 2 teaspoons coriander
  • 1 teaspoon sumak
  • 1/2 teaspoon dry thyme or oregano
  • 1/2 teaspoon ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon freshly ground pepper
  • Juice of one lime or lemon
  • 2 cup of cooked chickpeas, or canned chickpeas

Daqqah or Vinegar-Garlic Sauce

  • 1 tablespoon ground cumin
  • 1 heaped tablespoon of crushed garlic 1/2 cup of white vinegar
  • 1 cup of water
  • 2 teaspoons cayenne pepper
  • Pinch of salt

Spicy Tomato Sauce

  • 2 teaspoons cayenne pepper
  • 2 cups tomato juice
  • 3 tablespoons tomato paste
  • 1 teaspoon of sugar
  • 1 heaped tablespoon of crushed garlic
  • Salt and pepper
  1. Soak the fava beans: cover the fava beans with enough cold water. Mix in the bicarbonate soda and stir until it is all dissolved. Leave the beans soaked for a few hours or overnight.
  2. Cook the fava beans: rinse the fava beans well with cold water and place it in the slow cooker and cover with water: Add the tomato, garlic, onion, lentils and rice. Set the slow cooker on low for four hours.
  3. Season the fava beans: 30 minutes before the cooking time is over, uncover the slow cooker and add the oil and spices and let them impart their flavor.
  4. Finish the dish: right before serving, adjust the seasoning, add a drizzle of olive oil and garnish with parsley leaves and chopped tomatoes, if you wish.
  5. Serve it hot with pita bread, hummus, wedges of lemon, assortment of pickles, fresh lettuce, chopped tomatoes, and tabasco sauce.

NOTES: Soaking the fava beans in water for 12 hours reduces the cooking time. The cooking time depends on the size of the beans, and the brand. Start with 4 hours, and increase the cooking time if necessary.

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