Ingredients:

  • 2 cans (15 oz each) fava beans, rinsed and drained
  • 1 cup low sodium vegetable stock
  • 2 tbsp extra virgin olive oil
  • 1 large red onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp Arabic 7 Spices (Baharat)
  • 0.25 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp granulated sugar
  • 0.5 lemon, juiced and zested
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large heavy-bottomed skillet over medium heat. Sauté the red onion until translucent and golden at the edges.
  2. Stir in the garlic, ginger, cumin, smoked paprika, Baharat, and cayenne. Toast the spices for 30 seconds until fragrant and the oil turns a deep amber.
  3. Clear a space in the center of the pan and add the tomato paste. Stir constantly for 2 minutes to caramelize the paste until it reaches a deep brick-red color.
  4. Pour in the crushed tomatoes, vegetable stock, and sugar. Gently fold in the drained beans.
  5. Simmer for 15 minutes until the sauce thickens into a glossy glaze. Remove from heat and stir in the lemon juice, lemon zest, and fresh parsley. Season with salt and pepper to taste.