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Moroccan dried fava beans cooked in a silky and lemony sauce and topped with aged preserved lemon

Moroccan dried fava bean in chermoula

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.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4


  • 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