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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 105 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds. Shake pan gently until spices become fragrant, about 2 minutes. Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder. Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices. Mixture will be dry and crumbly. Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste. Use fewer pepper flakes if you prefer less heat. Set aside. | 2. Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic. Cook slowly over low heat until onions are translucent, about 10 minutes. Push onions aside in the pot, and stir in the anchovies. Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve. Stir together with the onion and garlic mixture. | 3. Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt. Stir and cook over medium heat for about 5 minutes. Pour in the stock. Bring to a simmer and cook for about a minute. | 4. Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1). Add brown sugar and pomegranate molasses. Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours. The long, slow cooking time allows the flavors to deepen. | 5. Just before serving, stir in the chopped parsley. Top with the mint, if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
harissa paste				-	-	-	-
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
garlic	2	cloves		8.94	1.9836	0.3816	0.03
sea salt	1	pinch	coarse	-	-	-	-
paprika	2	tablespoons	sweet	38.352	7.3426	1.923	1.7530000000000001
red pepper flake	2	tablespoons		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		minced	44.0	10.274000000000001	1.21	0.11
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
anchovy fillet	4		chopped	-	-	-	-
butternut squash	2	cups	diced peeled	126.0	32.732	2.8	0.28
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
red bell pepper	1/2		diced	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
salt	1	pinch		-	-	-	-
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
fava bean	2	cans	drained	1533.7331	262.1739	117.4813	6.8816
tomato	1	can	canned diced	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
bay leaf	1			-	-	-	-
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
pomegranate molasses	3	tablespoons		-	-	-	-
flat leaf parsley	1	cup	chopped	-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.