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Serves 4 with leftovers

2  tablespoons olive oil

1  large onion, chopped

4  cloves garlic, chopped

2  teaspoons ground cumin

2 1/2  teaspoons crushed red pepper

3  tablespoons sesame seeds

6  cans (15 ounces each) fava beans, drained and rinsed

Grated rind and juice of 4 lemons

3 1/2  cups water

Salt and black pepper, to taste

1/2  cup chopped fresh parsley

Olive oil (for sprinkling)

1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onions and garlic and cook, stirring often, for 8 minutes.

2. Stir in the cumin and crushed red pepper. Cook, stirring, for 1 minute. Stir in sesame seeds. Cook 1 minute more.

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3. Add the fava beans, lemon rind and juice, and water. Bring to a boil, lower the heat, set on the cover askew, and simmer for 20 minutes.

4. Remove 1/3 of the bean mixture from the pot. With a potato masher, mash the beans. Stir the mashed beans back into pot. Season with salt and pepper. Remove 2 cups of the stew for the pita pockets.

5. Ladle the remaining stew into bowls and garnish with chopped parsley and olive oil. Serve with a crusty loaf. Karoline Boehm Goodnick