Moroccan · Main course
Berber Fresh Fava Bean Tagine
In late spring the Atlas fields are green with fava (broad) beans, and Amazigh cooks pod them by the basket for this bright, oily tagine — fresh favas stewed with garlic, cumin, tomato and a lick of paprika until tender and glossy. It is a vegetable main in its own right, mopped up with barley bread.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 kg fresh fava (broad) beans in the pod (about 400 g podded)
- 4 garlic cloves, chopped
- 2 tomatoes, grated
- 5 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp cayenne
- 1 small bunch coriander, chopped
- Salt, and lemon to serve
Method
- 1
Pod the beans
Pod the favas; if the skins are thick, blanch and slip them off for a sweeter, brighter result.
- 2
Start the sauce
Warm the olive oil in the tagine, add the garlic and spices and cook briefly, then stir in the grated tomato.
- 3
Add the beans
Tip in the favas, season with salt and add just enough water to barely cover, about 150 ml.
- 4
Stew gently
Cover and simmer 20–25 minutes until the beans are tender and the sauce has reduced and turned oily.
- 5
Finish
Stir through the coriander, check the salt and serve warm with a squeeze of lemon and bread.
Chef's tips
- Double-podding older, larger beans is worth the effort — the outer skins turn bitter and grey when cooked.
- Don't drown the beans; they should braise in a little tomato and oil, not boil in water.
- A finishing squeeze of lemon lifts the whole dish and cuts the richness of the oil.
Frequently asked questions
Can I use frozen or dried favas?
Frozen podded favas work well and need less cooking. Dried favas make a different, heavier dish closer to bissara and should be soaked and cooked much longer.
What do I serve it with?
Barley or wheat bread to scoop, and a simple tomato-and-onion salad. It can also be a side to a meat tagine.