Spicy Fava Bean And Eggplant Stew

Fava Bean Stew
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!
Fava Bean Stew


3.0 from 1 reviews
Spicy Fava Bean And Eggplant Stew
Recipe type: Main
Serves: 8
  • 1 cup dry fava beans, soaked for an hour at least, then covered with water and cooked until tender (I like to pressure-cook them)
  • 1 tbsp canola or other vegetable oil
  • 4-5 cloves garlic, minced
  • 1 small eggplant or half of a really large one, cut into ¾-inch chunks
  • 2 medium potatoes, skin on, cut into ¾-inch chunks
  • 1 medium green bell pepper, cut into ¾-inch chunks
  • 1 medium red bell pepper, cut into ¾-inch chunks
  • 2 cups crushed tomatoes or tomato puree
  • 1 tbsp
  • garam masala
  • ¼ tsp turmeric powder (optional)
  • ½- 1 tsp red chilli powder, like paprika (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 spring onions (scallions), white and green parts chopped
  • ¼ cup chopped coriander leaves
  1. 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.
  2. Add the eggplant and stir for another 2 minutes. Now add the bell peppers and salt and stir to combine.
  3. 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.
  4. 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.
  5. Check salt and turn off the heat. Add the spring onions and coriander and mix in.
  6. Enjoy!


For other screaming-hot and delicious stews and curries that are perfect in fall, try my Chana Masala or my Garlic and Lemon Rasamor, one of my favorites, My Dad’s Not-Mutton Mushroom Curry.

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  1. says

    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. :-)

  2. says

    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’?

  3. says

    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!

  4. says

    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!

  5. Anonymous says


    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 :)

  6. says

    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. :)

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