Moroccan Fava Beans Salad - Foul

I agree, fava beans - also known as broad beans or "foul" in Morocco - aren’t the most glamorous vegetables but their taste is definitely appealing. Fava beans don’t taste like any other beans. Cooked, they are smooth on the inside and have a very distinctive earthy and nutty flavor.

My favorite way to have them is definitely the Moroccan way because the simplicity of the ingredients - mainly olive oil, garlic, tomatoes and coriander - allows to bring out the deep earthy and robust taste that the fava beans have.

Today I am sharing my grandma’s recipe, it’s very simple, super quick and doesn’t require cooking the fava beans separately; it’s kind of a "one pan recipe" and it takes literally 15 minutes to prepare. 

I recommend having the fava beans salad as a side or on it’s own with bread. I personally love this salad with bread, cause I can dip my bread in the sauce and the sauce is soooo good! It’s kind of creamy but also olive oil-y and garlicky!

Spring is the perfect time to enjoy them, so don’t hesitate to try this recipe now!

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Moroccan Fava Bean Salad

INGREDIENTS

  • 500 gr shelled fava beans, fresh or frozen
  • 2 to 3 tablespoons olive oil
  • 1 large tomato, grated
  • 1 small bunch coriander, chopped (about 4 tablespoons)
  • 4 garlic cloves, chopped
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon salt or more to taste
  • 30 to 60 ml water
  • 1 thick lemon slice

METHOD

 • In a deep skillet warm 1 tablespoon olive oil over medium high heat and add the garlic, tomato, coriander, paprika, cumin and salt. Stir and leave to cook for 2 minutes.

 • Lower the heat to medium. Add the fava beans and the water. If you use fresh fava beans, add just enough water to almost cover all the fava beans. If you use frozen fava beans use half the quantity of water you would have used for fresh ones as the frozen ones will release their own water while cooking. Cover with a lid. 

 • Leave until the shell of the fava beans are cooked and their inside is smooth and creamy, about 25 minutes. Stir occasionally. 

 • When cooked, discard the lemon slice and drizzle the fava beans with more olive oil, (one or two tablespoons, as desired). 

 • Serve warm or cold. Enjoy as a side or on its own with bread. 

Notes

• I recommend grating the tomato directly in the pan to save time and wash fewer dishes.