Classic Ethiopian Fava Bean Stew with Berbere

Be the first to rate

(No Ratings Yet)

Loading...

Stewed fava beans are the heartbeat of an Ethiopian morning, slow-simmered with warm berbere spice, garlic, and tomatoes until silky and rich. Finished with spiced clarified butter and a squeeze of lemon, this hearty breakfast stew is traditionally scooped up with torn pieces of soft injera. It is deeply savory, gently spiced, and built to fuel the day ahead.

Nutrition Facts

Per serving (estimated)

• 460 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 14 gFiber
• 6 gSugar
• 20 gProtein
• 620 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the beans

• 2 cans (15 oz each) fava beans, drained and rinsed
• 3 cups water or low-sodium vegetable broth
• 1 tsp kosher salt
• 1 bay leaf
• 1/2 tsp baking soda

For the berbere base

• 3 tbsp niter kibbeh (spiced clarified butter) or ghee
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp berbere spice blend
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 medium tomatoes, finely diced

For finishing and serving

• 2 tbsp fresh lemon juice, plus extra wedges
• 1 small red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp extra-virgin olive oil
• 2 hard-boiled eggs, peeled and halved
• Warm injera or crusty bread, for serving

Directions

1. Heat the niter kibbeh in a heavy pot or Dutch oven over medium heat until melted and shimmering, then add the chopped yellow onion and cook for 5 to 6 minutes until softened and lightly golden.
2. Stir in the garlic, ginger, berbere, cumin, and turmeric and cook for 60 to 90 seconds, stirring constantly, until the spices bloom and smell deeply fragrant.
3. Add the diced tomatoes and a pinch of salt and cook for 4 to 5 minutes, mashing with a spoon, until the tomatoes break down into a thick, jammy sauce.
4. Pour in the drained fava beans, water or broth, bay leaf, and baking soda. Bring to a lively boil, then reduce the heat to medium-low and simmer uncovered for 18 to 22 minutes, until the beans are very tender and the liquid has reduced to a thick, stew-like consistency.
5. Use the back of a spoon to gently mash about one-third of the beans against the side of the pot to create a creamy base, then stir in the lemon juice and taste for salt and berbere, adjusting as needed.
6. Remove and discard the bay leaf. Ladle the stew into shallow bowls, drizzle each portion with olive oil, and top with diced red onion, chopped cilantro, and a halved egg.
7. Serve immediately with rolled injera for scooping or torn pieces of warm bread, and offer lemon wedges on the side.

Cook’s Notes

• For the most authentic texture, soak 1.5 cups dried fava beans overnight, drain, then simmer in fresh water with the bay leaf for 45 to 60 minutes before proceeding with the recipe.
• If you cannot find niter kibbeh, substitute ghee warmed with a pinch of ground cardamom, nutmeg, and fenugreek for a similar aromatic depth.
• Berbere heat varies widely by blend — start with 1.5 teaspoons if you are heat-sensitive and add more at the end to taste.
• The stew thickens as it sits; when reheating leftovers, splash in a few tablespoons of warm water to loosen it back to a scoopable consistency.
• This dish is traditionally part of a larger Ethiopian breakfast spread, so pair it with sliced avocado, mild feta-style cheese, and fresh injera for a true morning feast.

You might also like

African

Doro Tibs Chicken Stir-Fry

African

Ethiopian Spiced Red Lentil Stew

African

Ethiopian Cracked Wheat Breakfast Porridge

African

Ethiopian Coffee Ceremony Spread