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5 from 1 vote

Spicy Fava Bean And Eggplant Stew

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course/Stew
Cuisine: gluten-free, nut-free, Soy-free, Vegan
Servings: 8 servings


  • 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 vegetable oil
  • 4-5 cloves garlic , minced
  • 1 small eggplant or half of a really large one , cut into 3/4-inch chunks
  • 2 medium potatoes , skin on, cut into 3/4-inch chunks
  • 1 medium green bell pepper , cut into 3/4-inch chunks
  • 1 medium red bell pepper , cut into 3/4-inch chunks
  • 2 cups crushed tomatoes or tomato puree
  • 1 tbsp
  • garam masala
  • 1/4 tsp turmeric powder (optional)
  • 1/2- 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
  • 1/4 cup chopped coriander leaves


  • 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 spring onions and coriander and mix in.
  • Enjoy!