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Title: Moroccan Spiced Fava Bean Stew
Categories: Moroccan, Stews
Yield: 4 Servings

1/2 c Dried fruit
1/4 c Raisins or dried currants
1 tb Olive oil -OR-
1/4 c Water
1 lg Sweet onion; chopped
1 lg Carrot; diced
1 cl Garlic; minced
1 ts Ground cumin
1 ts Ground cinnamon
14 1/2 oz Can petite diced tomatoes;
- drained
8 oz Green beans; trimmed;
- cut into 1" pieces
2 c Vegetable broth
1 1/2 c Cooked fava beans -OR-
15 oz Can beans; rinsed & drained
1/2 Peas; fresh or thawed
Salt
Black pepper; freshly ground
1 tb Fresh cilantro or parsley;
- minced

Fresh favas can be difficult to find and are time-consuming to
prepare, since they need to be blanched and peeled before cooking.
Dried, frozen, or canned fava beans may be found in specialty markets
and some supermarkets. If favas are unavailable, substitute butter
beans or lima beans. Serve over couscous or rice.

Place the dried fruit and raisins in a small heat-proof bowl. Add
boiling water to cover and soak for 20 minutes to soften. Drain and
set aside.

Heat the oil or water in a large saucepan over medium heat. Add the
onion and carrot, cover, and cook until softened, about 5 minutes.
Add the garlic, cumin, and cinnamon, and cook, stirring, for 30
seconds. Add the tomatoes, green beans, and broth, and bring to a
boil. Reduce the heat to low, cover, and simmer until the vegetables
are tender, about 20 minutes.

Add the favas, peas, fruit, and salt & pepper to taste. Simmer,
uncovered, until the flavors are blended and the desired consistency
is achieved, about 10 minutes.

Sprinkle with cilantro and serve.

Recipe by Vegan Planet by Robin Robertson

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