Saudi Style Spiced Fava Beans

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Saudi breakfast of slow-simmered fava beans brightened with garlic, lemon, and warm cumin. Typically scooped with flatbread or tucked into a small bowl alongside eggs and fresh herbs for a hearty start to the day.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 32 gCarbs
• 10 gFiber
• 3 gSugar
• 14 gProtein
• 580 mgSodium
• 700 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 15 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the fava bean stew

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 6 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 2 ripe tomatoes, finely chopped
• 2 cans (15 oz each) fava beans, drained and rinsed
• 1/2 cup water
• 1 teaspoon fine sea salt, plus more to taste

For finishing and serving

• 3 tablespoons fresh lemon juice
• 1/4 cup chopped flat-leaf parsley
• Drizzle of extra-virgin olive oil
• Pinch of sweet paprika
• Warm pita or khubz, for serving

Directions

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until soft and pale golden, about 6 minutes.
2. Stir in the garlic, cumin, coriander, and turmeric and cook for 45 seconds until fragrant, taking care not to brown the spices.
3. Add the chopped tomatoes and a pinch of salt. Cook, stirring, until the tomatoes break down into a thick sauce, about 5 minutes.
4. Add the drained fava beans and water. Bring to a gentle simmer and cook uncovered for 12 minutes, lightly mashing about a third of the beans against the side of the pot to create a creamy texture.
5. Stir in the lemon juice, taste, and adjust salt. Simmer 2 more minutes so the flavors meld.
6. Spoon the stew into shallow bowls, drizzle with olive oil, scatter parsley over the top, and finish with a pinch of paprika.
7. Serve hot with warm pita or khubz for scooping, alongside hard-boiled eggs if desired.

Cook’s Notes

• For deeper flavor, swap canned beans for 1 1/2 cups dried fava beans soaked overnight and simmered in fresh water for 45 minutes before proceeding with step 3.
• A small splash of tahini whisked in at the end adds a nutty richness that is common in Gulf kitchens.
• Make the stew a day ahead; the lemon and spices deepen noticeably overnight and it reheats gently in just 5 minutes.
• If the stew thickens on standing, loosen it with a tablespoon or two of hot water before serving to keep it scoopable.
• Serve with sliced hard-boiled eggs, sliced ripe tomato, and a few green chilies for a traditional Saudi breakfast spread.

You might also like

Asian

Saudi Slow-Braised Lamb and Saffron Rice

Asian

Saudi Crushed Wheat and Chicken Porridge

Asian

Saudi Spiced Lamb Pastry Triangles

Asian

Saudi Kabsa with Lamb and Fragrant Rice