Moroccan · Main course
Azelban (Berber Fresh Fava Bean Tagine)
In spring the Atlas villages cook azelban — young fresh fava beans in their tender pods, chopped and stewed with olive oil, garlic, paprika and lots of coriander until silky. It's a humble, intensely green vegetable tagine that captures the short broad-bean season, eaten with bread as a light main.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 600 g young fava beans in tender pods, chopped (or 400 g shelled beans)
- 5 tbsp olive oil
- 4 garlic cloves, crushed
- 1 tsp sweet paprika
- 1/2 tsp cumin
- Pinch of chilli
- 1 large bunch coriander, chopped
- Juice of 1/2 lemon
- Salt to taste
Method
- 1
Prep beans
If the pods are young and stringless, top-and-tail and chop them into pieces; otherwise shell the beans.
- 2
Start
Warm the olive oil, add the garlic, paprika, cumin and chilli, and cook a minute without burning.
- 3
Stew
Add the beans, salt and a splash of water, cover, and stew gently 25 minutes until very tender.
- 4
Reduce
Uncover and cook off excess liquid so the beans glisten in the oil.
- 5
Finish
Stir through the coriander and lemon juice off the heat.
- 6
Serve
Serve warm or at room temperature with plenty of bread.
Chef's tips
- Only very young pods can be eaten whole — older ones need shelling first.
- Be generous with olive oil and coriander; they carry the whole dish.
- A little preserved lemon chopped in adds a lovely tang.
Frequently asked questions
Can I eat the pods?
Only when the favas are very young and the pods are still soft, bright green and stringless. Once they toughen, shell the beans and cook those alone.
What's the difference from bessara?
Bessara is a smooth purée of dried, skinned fava beans. Azelban uses fresh green favas kept whole for texture — a spring dish rather than a pantry staple.