Fava Bean and Tomato Stew

Ingredients

• 200 g Dried broadbeans (fava beans)
• 70 g Carrots, chopped
• 50 g Onion, diced
• 90 g Grape tomatoes, halved
• 15 g Olive oil
• 8 g Garlic, minced
• 3 g Cumin seed
• 100 g Water

Steps

1. Soak the broadbeans overnight in cold water, then drain and rinse well.
2. Boil the broadbeans in fresh water for 60 to 90 minutes until tender, then drain.
3. Warm the olive oil in a heavy pot and soften the onion and garlic until fragrant.
4. Add the carrots, tomatoes, and cumin seed, then simmer at 93 °C (93 °C (200 °F)) for 20 minutes.
5. Fold the tender broadbeans back in, season to taste, and serve warm.

Per serving

228 kcal · protein 13.8 g · carbs 34.1 g · fat 4.9 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.