Makes 3 servings
1 tablespoon olive oil, plus extra for garnish
11/2 cups minced onion
11/2 cups cooked fava beans, or 15-ounce can, rinsed, drained
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1 teaspoon harissa
1 teaspoon tomato paste
3 medium-size plum tomatoes, seeds removed and flesh chopped
3/4 teaspoon salt
2 tablespoons lemon juice
Ground black pepper Optional toppings: sliced hard-boiled eggs, plain yogurt, feta cheese, diced tomato, peppers, scallions, parsley, cucumber, jalapeno
1. Heat a medium-size pan over medium-high heat for two minutes, add 1 tablespoon olive oil, wait 30 seconds or so, then swirl to coat the pan. Reduce heat to medium, add the onion, and saute for five to eight minutes, or until very soft.
2. Add the beans, garlic, cumin, ginger, harissa, and tomato paste, and stir gently. Lower the heat, cover, and cook five more minutes.
3. Add tomatoes, stir, cover, and cook for about five minutes.
4. Stir in the salt and lemon juice. Cook only a minute or two longer, then dish into bowls. Drizzle with extra virgin olive oil, a grind of pepper, and a sprinkling of your preferred toppings.
-Adapted from Mollie Katzen's Sunlight Cafe