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Lemony Fava bean & Coriander stew


Growing up between Paris and Beirut in a very "Western-yet-Eastern" household, my mom cooked basic Lebanese dishes at home. Among the very French "plats du jours", there were maybe 3 to 4 Lebanese dishes on rotation, like loubieh, sabanekh, kafta or kibbeh, and coussa or cheikh mehchi. So a lot of Lebanese dishes are familiar to me but, in terms of composition, flavors and ingredients but many remain such an acquired taste!!! This foul stew I made reminds me of a taste of home but one I never had. Does it make sense?
It smells like home, it has a soft sweet dusty Lebanesey thing about it. Apparently, its a very common dish too...In anycase, my identity anxieties apart, enjoy it. 

Serves 2
Reasy in 30 minutes

  1. In a large pot / pan over low heat, warm the oil with the lemon zest, garlic and coriander seeds for 20 minutes until golden and fragrant.
  2. Add the onion and salt (tomatoes if using) and sweat over medium heat, mixing well to coat all of the ingredients in the oil and spices - about 15 minutes until soft and sweet. It needs t osmell sweet :)
  3. Add the fava beans, stir well and cover. Add water. Cook for 8-10 minutes.
  4. Uncover, stir, add lemon juice and fresh coriander. Mix and enjoy!
  • Olive oil
  • 1 tbsp coriander seeds
  • The zest of a lemon, cut in strips
  • The juice of 3 lemons
  • 4 garlic cloves, sliced
  • 2 onions, very thinly sliced
  • 3 sundried tomatoes, cut in strips (optional)
  • Sea salt
  • 300g Fava beans (canned or frozen?)
  • 1 to 1.5 cups water
  • fresh coriander to garnish
  • Side of rice if enjoyed as a stew
recipe tip: 
This is versatile and can be enjoyed as a side dish, or as a main with rice.
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