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 3g 5%
  • Carbs 73g 24%
  • Saturated 0g 2%
  • Fiber 27g 110%
  • Sugars 32g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 26g 51%
  • Sodium 104mg 4%
  • Calcium 262mg 26%
  • Magnesium 143mg 36%
  • Potassium 1,770mg 51%
  • Iron 8mg 47%
  • Zinc 4mg 24%
  • Phosphorus 447mg 64%
  • Vitamin A 264µg 29%
  • Vitamin C 132mg 221%
  • Thiamin (B1) 1mg 35%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 8mg 38%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 494µg 123%
  • Vitamin E 5mg 25%
  • Vitamin K 583µg 729%
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