Moroccan dried fava or broad beans recipe in a thick silky sauce is a frugal vegan/vegetarian dish served in winter during lunch time. Whilst it’s meant to be a cooked salad or starter, I personally started serving it as a main dish.
The Arabic name is telling
Some of us call it foul mengoub due to the way how we eat it from the top: you have to discard the skin as you suck the soft and buttery inside as you go. There is a bit of multitasking there but basically your palace receives the thick sauce before you get the inner bit of the fava bean, which is generally bland. So it’s a perfect pairing exercise.
Moroccans love fava beans
We are massive consumers of fava or broad beans and we have recipes for them depending on their freshness as well as calibre. By the end of the broad beans season, bigger calibre with the thick skin that no one would cook in its fresh green state will be dried.
The downer about this dish (apart from flatulence) is that it’s best served hot after its cooked. Like many pulses, it looses in greatness if reheated.
Moroccan dried fava bean in chermoula
- Pressure cooker
- 200 gram fava or broad bean with skin on pre-soaked and precooked until 90% done
- 1 tomato seeded and grated or skinned and finely chopped
- 1 onion yellow or brown, medium-size, finely chopped
- 1 bunch of coriander small, chopped
- 1 tbsp parsley leaves chopped
- 1 tbsp tomato paste
- 3 garlic cloves grated or chopped
- ½ preserved lemon seeds out
- 1 tbsp salt or to taste
- ¾ tsp cumin ground
- 1 tbsp paprika sweet
- 1 tbsp harissa mild, to taste
- 4 tbsp extra virgin olive oil
- Watch the video here