This spicy fava bean and eggplant stew is full-bodied and savory and delicious and it's packed with more vegetables, including bell peppers and tomatoes. Serve it over brown rice for a delicious, nutritious and easy meal.
As the weather cools down, I get a craving for those chunky, hunky, red-blooded stews that get all my juices flowing.
My Fava Bean and Eggplant Stew is a perfect blend of deliciousness and nutrition and it is full-bodied enough to satisfy any appetite, especially when paired off with a bowl of rice or a crusty bread.
What I love about this stew is that is it stuffed with veggies: although I mention only eggplant in the title, there are green and red peppers, tomatoes, spring onions and potatoes in here. If you desire, you could even toss in some mushrooms or carrots or sweet potatoes or onions.
The fava beans, which are buttery and velvety, break down in the stew and thicken it. The veggies add plenty of texture as well as a bouquet of flavors.
Busy day ahead, so goodbye for now. And don't forget to cook up some stew tonight!
For other screaming-hot and delicious stews and curries that are perfect in fall, try my Chana Bhatura or my Garlic and Lemon Rasam or, one of my favorites, My Dad's Not-Mutton Mushroom Curry.
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Spicy Fava Bean and Eggplant Stew
Ingredients
- 3 cups fava beans (cooked or canned. Drain before using)
- 1 tablespoon avocado oil or any neutral oil
- 4-5 cloves garlic , minced
- 1 small Italian eggplant , cut into ¾-inch chunks. Or use 2-3 Japanese or Chinese eggplants.
- 2 medium potatoes , skin on, cut into ¾-inch chunks
- 1 green bell pepper , cut into ¾-inch chunks
- 1 red bell pepper , cut into ¾-inch chunks
- 2 cups tomato puree
- 1 tablespoon garam masala
- ¼ teaspoon turmeric (optional)
- ½- 1 teaspoon cayenne or paprika for less heat (if you're really brave, you might try adding one chipotle chili in adobo sauce instead. It gives the stew a rich, smoky flavor that I happen to love but it will get your blood boiling. Literally.)
- 4 scallions (scallions), white and green parts chopped
- ¼ cup cilantro
Instructions
- Heat the oil in a large pot. Add the garlic and stir for 30 seconds, then add the potatoes and continue to cook, over a medium-low flame, about 4-5 minutes until they begin to color just slightly. Keep stirring to ensure the garlic does not burn.
- Add the eggplant and stir for another 2 minutes. Now add the bell peppers and salt and stir to combine.
- Add the tomato puree, garam masala and turmeric, if using. Stir well and allow the puree to cook for about 5 minutes or until it starts to express the oil.
- Add the fava beans with any remaining cooking water and stir well to combine. Add water if the stew is too thick. Bring to a boil, cover, lower heat so the stew just simmers, and let it cook 30 minutes or until all the vegetables are really tender.
- Check salt and turn off the heat. Add the scallions and cilantro and mix in.
Janola
Just made this tonight. So flavorful! I used corona beans instead, but I think it turned out very well.
Fareeda
I tried this recipe yesterday. It was very delicious. I used lima beans instead of fava.Great recipe. Thanks
Vaishali
Allana, thanks for pointing out my typo-- it's fava beans and not lima. The two are very different indeed.
I pressure-cook my beans, and the skin seems to soften quite nicely. If you find it tough you can always take it off-- it slips off quite easily. 🙂
Anonymous
Hi,
Just wondering; are fava beans another name for lima beans? You mentioned lima beans in the last paragraph of your recipe post...
BTW, I've recently discovered fava beans; they are quite yummy--but a pain to cook, peel, etc. I have read that peeling is recommended since the outer skins of more mature beans are still quite tough even after cooking.
Be that as it may, this great recipe looks like a keeper.
Thanks for posting!
Allana 🙂
Miri
I love stews especially now when the weather is cooling down rapidly! This one looks like it lends itself to a plethora of variations - cant wait to try it!
bindiya
Got no words to say-except looks simply mouthwatering!
Vaishali
Preeti, Indhu, Chow vegan, Pari, Sharmila, Priya, Shantee: Thanks!
Kulfi, I don't peel the beans: the skins cook up pretty soft and add a little more texture to the stew which I love. Hope you try it!
Kulfi
Looks great- I'll try it next week.
Just one question- do you peel the fava beans at some stage? or do you use them with their outer 'skin'?
Shantee'
I've been craving stew, thanks for reading my mind!
Shantee'
I've been craving stew, thanks for reading my mind!
Priya
Such a delicious stew, i never combines eggplant with fava beans, will give a try..
Sharmila
I love stews ... usually non veggie ones in winters ... but have been making way too many veggie ones for the last few months for the pure veggie other half. And your recipes are a source of inspiration Vaishali ... to add beans and legumes instead of plain dals. 🙂
Pari
Looks tasty Vaishali. I love winter, so hot and spicy soups, as a matter of fact any soup/ stew is always welcome.
chow vegan
Yum! I love spicy stew, that would be so good with rice. So chunky and hearty looking. Perfect for the cold weather, I'm bookmarking it now! 🙂
Indhu
yummy... I love chunky stews like this... perfect for the cold weather... and so healthy too 🙂
Preeti Kashyap
yummy and healthy! Should try it soon.Best recipe for the winter.