Middle Eastern Fava Bean Stew - cooking recipe

Ingredients

6 tablespoons harissa
2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, minced
4 anchovy fillets (optional)
2 cups butternut squash, peeled and diced
2 carrots, diced
1/2 red bell pepper, diced
1 cup frozen green pea
1 pinch salt
2 cups vegetable broth, can use chicken broth
4 cups fava beans, cooked
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 bay leaf
1 teaspoon brown sugar
3 tablespoons pomegranate molasses
1 cup flat leaf parsley, chopped
1/4 cup mint, chopped (optional)

Preparation

Pour 2 tablespoons olive oil into a large pot.
Add onions and garlic.
Cook slowly over low heat until onions are transparent about 10 minutes.
Push onions and garlic to the side and add anchovies to the pot.
Cook anchovies until they soften, mashing them as they soften.
Add in to the onion/garlic mixture.
Add 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 1 minute.
Stir in the drained FAVA beans, diced tomatoes, drained, tomato paste, bay leaf and Harissa paste.
Add brown sugar and pomegranate molasses.
Stir and bring back to a simmer.
Reduce heat to low and cook uncovered for 1 1/2 hours or pour into crockpot and cook on low for 6-8 hours.