I agree, the fava bean - also known as broad bean or "foul" in Morocco - isn’t the most glamorous vegetable 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 flavour.

My favourite 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 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 them with bread or as a side. I personally love this salad with bread, because 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!

Moroccan Fava Bean Salad

INGREDIENTS

• 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

• 500g shelled fava beans, fresh or frozen

• 30 to 60ml water

• 1 thick lemon slice

METHOD

 • In a deep skillet warm 1 tablespoon of olive oil over medium-high heat and add the tomato, coriander, garlic paprika, cumin, salt and lemon slice. 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 one or two tablespoons of olive oil. 

 • 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. 

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