Moroccan-Spiced Fava Bean Stew

From Jenny Also Cooks

Surely I have waxed eloquently, or at least waxed, about the amazing Vegan Planet cookbook. It is my Bible of Vegan Cooking. I think I love it because it does not give you recipes that are the result of people being vegan too long (and forgetting what non-vegan food tastes like), nor does it exchange flavor for health. Every recipe I've tried has been flawless, featuring the ingredients it contains, and is just good food that I'd be proud to serve anyone. Buy it.

The Moroccan-Spiced Fava Bean Stew was a new recipe to me, but I knew that I loved fava beans. Where I live, there is only one place to buy canned fava beans, and I will make the trek just to be able to make things out of them. Okay, plus a trip to Pita House (where they have a grocery too) is never a bad thing. This time around we brought home the larger fava beans, which was a good experiment. They are rather large, but the flavor is the same. I would probably use them just as often as the regular sized ones.

I wasn't sure what dried fruit would be like in this stew! I used dried apricots and cherries, since that is what I had that needed using up, but I can imagine any kind of dried fruit being nice in this stew. We had flatbread with it but I was really wishing I had made couscous because the broth just seemed to want to be soaked up with something.