Everyday meals
Broad bean stew (ftit fel fouil)
A springtime stew of fresh broad beans simmered in a tomato sauce with a kick of harissa. Creamy and fragrant with garlic, it's delicious with homemade bread and is served warm or at room temperature.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
366 kcal per serving
- Protein
- 21.8 g
- Carbohydrates
- 28.4 g
- of which sugars
- 4.6 g
- Fat
- 16.1 g
- of which saturated fat
- 2.6 g
- Fiber
- 9.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Shell the broad beans and remove the thin skin if they are large. Finely chop the onion, garlic and parsley.
- Heat the olive oil in a large pan over medium heat and fry the onion for 5 minutes until translucent.
- Add the garlic, cumin and harissa, stir for 1 minute, then add the grated tomatoes or purée and simmer for 5 minutes.
- Add the beans, bay leaf and hot water, season with salt and pepper. Cover and simmer over low heat for 30 to 35 minutes, until the beans are tender and the sauce is well combined.
- At the end of cooking, sprinkle with chopped parsley, adjust the seasoning and let it rest for 5 minutes before serving with bread.
Variations and tips
With what you can find here. Dried beans soaked overnight also work; allow about 1 h 30 of cooking.
Milder version. Replace the harissa with a pinch of sweet paprika for a less spicy taste.
More ideas
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Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Tunisia
Original Ecomely recipe.