Broad (Fava) Bean and Eggplant Stew - Favas à Algarvia

posted on: Sep 23, 2025

By: Habeeb Salloum/Arab America Contributing Writer

This Portuguese dish is without doubt of Moorish origin.  It includes ingredients which carry their Arabic names such as artichoke, in Portuguese alcachôfra, from the Arabic al-khurshuf; carrot, cenoura – isfariniya, and eggplant, berinjela – badhinjan.  

Serves 6 to 8

1 small eggplant, peeled and diced into 1-inch cubes

2 teaspoons salt

1 cup dried broad (fava) beans, washed and soaked overnight in 5 cups of water 

2 tablespoons butter

1/2- pound beef or lamb, cut into 1/2-inch cubes

2 medium onions, finely chopped

4 cloves garlic, crushed

1/4 cup finely chopped fresh coriander leaves (cilantro)

2 medium carrots, peeled and chopped

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/8 teaspoon cayenne

2 cups water

1/4 cup olive oil

4 tablespoons tomato paste dissolved in 1 cup water

1 can artichokes (14 oz.), drained and each artichoke quartered

Place eggplant cubes in a strainer and sprinkle with 1 teaspoon of the salt, then place a weight on the top and allow to stand for 1 hour.

In a saucepan, place broad beans with the water in which they were soaked and bring to boil, then cover and cook for 45 minutes over medium heat, adding more water if necessary.

In the meantime, melt butter in a frying pan, then sauté meat over medium heat for 5 minutes. Add onion, garlic and coriander, then stir-fry for about 10 minutes.  Add frying pan contents, carrots, remaining 1 teaspoon of the salt as well as pepper, cumin, cayenne and water to broad beans, then reduce heat to low. Cover and simmer for 1 hour, adding more water if necessary.

In the meantime, heat oil in a frying pan, then stir-fry eggplant cubes until they begin to brown, adding more oil if necessary.

Add fried eggplant, dissolved tomato paste and artichoke to the broad beans, then simmer over low heat for 30 minutes or until the beans and meat are well cooked, adding more water if necessary and stirring occasionally.

Serve hot with rice.