Best 4 Moroccan Broad Fava Bean Salad Recipes

MOROCCAN BROAD (FAVA) BEAN SALAD

Steps:

• bring a large pan of salted water to the boil.
• Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
• drain and refresh under cold running water.
• slip off and discard the outer skin of the bean.
• put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
• season to taste with salt and pepper and leave to cool in the pan.
• tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

MOROCCAN FAVA BEAN AND VEGETABLE SOUP

Steps:

• Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
• Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

WARM FAVA BEAN & PEA SALAD

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

MOROCCAN SHAD WITH FAVA BEANS

Steps:

• Heat 1/3 cup of oil in wide pan with cover. Add garlic and red peppers. Sauté slowly for 2 minutes, stirring occasionally. Add 2 cups water and bring to boil. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
• While peppers are cooking, remove fava beans from pods. Bring 6 cups of water and 1/2 teaspoon salt to a boil in a pot. Cook fava beans for about 4 minutes or until beans are al dente. Drain, plunge beans in iced water and slip skins off beans.
• Add fava beans to peppers with 1 teaspoon paprika, remaining salt, black pepper and cayenne pepper, if using, along with shad and roe. Sprinkle 2 tablespoons of olive oil, remaining 1/2 teaspoon paprika and all but 2 tablespoons of remaining cilantro on top of fish. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary. Remove fish, vegetables and sauce to a serving plate, and sprinkle remaining cilantro on top.