Fava Bean Stew

  • lemons, quartered
  • plum tomatoes, cored and roughly chopped
  • scallions, roughly chopped
  • 1/4 Cup  roughly chopped flat-leaf parsley
  • 1/4 Cup  roughly chopped cilantro
  • 1/2 Teaspoon  crushed red chile flakes
  • 1/2 Teaspoon  ground cumin
  • cloves garlic, smashed
  • 2 Cups  small brown Egyptian fava beans
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.

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Nutrition

Calories per serving:

339 calories

Dietary restrictions:

High Fiber, Low Fat, Low Sodium Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

17%

Servings:

2
  • Fat 6g 10%
  • Carbs 146g 49%
  • Saturated 1g 5%
  • Fiber 55g 219%
  • Sugars 64g
  • Monounsaturated 1g
  • Polyunsaturated 3g
  • Protein 51g 103%
  • Sodium 208mg 9%
  • Calcium 524mg 52%
  • Magnesium 286mg 71%
  • Potassium 3,539mg 101%
  • Iron 17mg 93%
  • Zinc 7mg 48%
  • Phosphorus 895mg 128%
  • Vitamin A 528µg 59%
  • Vitamin C 265mg 441%
  • Thiamin (B1) 1mg 71%
  • Riboflavin (B2) 2mg 107%
  • Niacin (B3) 15mg 75%
  • Vitamin B6 1mg 72%
  • Folic Acid (B9) 987µg 247%
  • Vitamin E 10mg 50%
  • Vitamin K 1,166µg 1,458%
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