Harissa-Infused Fava Bean and Butternut Squash Stew

Recipe Collection: Dinner

Harissa-Infused Fava Bean and Butternut Squash Stew warms up your dinner table with a vegetarian dish inspired by Middle-Eastern cuisine. This hearty stew combines the rich flavors of harissa paste with sweet butternut squash and tangy pomegranate molasses, making it a perfect choice for cozy nights. Ideal for vegetarians (vegan if anchovies are omitted), this dish pairs beautifully with basmati rice, couscous, or bulgur.

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Overview

This Middle-Eastern inspired fava bean stew is a delightful fusion of flavors from Moroccan and Lebanese cuisines. The rich, aromatic harissa paste infuses the stew with warmth, while the butternut squash and pomegranate molasses add a sweet and tangy depth. Perfect for a cozy dinner, this stew is hearty enough to satisfy even the most devoted meat lovers. Serve it with steamed basmati rice, couscous, or bulgur for a complete meal.

Diet Type

Vegetarian (Vegan if anchovies are omitted)

Allergies

None specified

Cuisine

Middle-Eastern

Serving Size: 6

Cooking Time: 125 minutes

Ingredients

• 1 Teaspoon (tsp) coriander seeds
• 1 Teaspoon (tsp) caraway seeds
• 0.5 Teaspoon (tsp) cumin seeds
• 2 Whole garlic cloves, minced
• 1 Pinch coarse sea salt, to taste
• 2 Tablespoons (tbsp) sweet paprika
• 2 Tablespoons (tbsp) dried red pepper flakes
• 2 Tablespoons (tbsp) extra-virgin olive oil
• 2 Tablespoons (tbsp) olive oil
• 1 Medium onion, minced
• 2 Whole garlic cloves, minced
• 4 Anchovy fillets, minced (Optional)
• 2 Cups diced, peeled butternut squash
• 2 Whole carrots, minced
• 0.5 Whole red bell pepper, diced
• 1 Cup frozen peas
• 1 Pinch salt, to taste
• 2 Cups vegetable broth
• 2 14.5 Ounces (oz) cans fava beans, drained
• 1 14 Ounces (oz) can tomatoes, diced
• 2 Tablespoons (tbsp) tomato paste
• 1 Whole bay leaf
• 1 Teaspoon (tsp) brown sugar
• 3 Tablespoons (tbsp) pomegranate molasses
• 1 Cup fresh flat-leaf parsley, minced
• 0.25 Cup fresh mint, minced (Optional)

Steps

1. Prepare Harissa Paste: In a dry skillet over high heat, toast coriander, caraway, and cumin seeds until fragrant, about 2 minutes. Transfer to a mortar and grind to a fine powder. Add garlic, salt, paprika, and red pepper flakes, mashing until combined. Gradually add extra-virgin olive oil to form a thick paste. Adjust pepper flakes for desired heat. Set aside.
2. Sauté Aromatics: In a large pot, heat olive oil over low heat. Add minced onions and garlic, cooking until onions are translucent, about 10 minutes. Push onions aside, add anchovies, and cook until they dissolve, mashing with a spoon. Combine with onion mixture.
3. Cook Vegetables: Add butternut squash, carrots, bell pepper, peas, and a pinch of salt. Stir and cook over medium heat for 5 minutes. Pour in vegetable broth, bring to a simmer, and cook for 1 minute.
4. Simmer Stew: Stir in fava beans, diced tomatoes, tomato paste, bay leaf, and prepared harissa paste. Add brown sugar and pomegranate molasses. Bring to a simmer, reduce heat to low, and cook uncovered for 1.5 hours, allowing flavors to deepen.
5. Finish and Serve: Before serving, stir in chopped parsley. Garnish with mint if desired. Serve hot with your choice of rice, couscous, or bulgur. Enjoy the rich, complex flavors of this comforting stew.

Enjoy your homemade Harissa-Infused Fava Bean and Butternut Squash Stew!