Ingredients

• 1 cup - Dry fava beans
• 1 tbsp - Canola or other vegetable oil
• 4-5 cloves - Garlic, minced
• 1 - Small eggplant, cut into 3/4 inch chunks
• 2 - Medium potatoes, skin on, cut into 3/4-inch chunks
• 1 - Medium green bell pepper, cut into 3/4 inch chunks
• 1 - Medium red bell pepper, cut into 3/4-inch chunks
• 2 cups - Crushed tomatoes or tomato puree
• 1 tbsp - Garam masala
• 1/4 tsp - Turmeric powder (optional)
• 1/2 - 1 tsp - Red chilli powder, like paprika (or 1 chipotle chilli in adobo sauce)
• 4 - Spring onions (scallions), white and green parts chopped
• 1/4 cup - Coriander leaves, chopped

How to Make Spicy Fava Bean and Eggplant Stew

• Soak the dry fava beans for an hour at least, then pressure cook until tender.
• Heat the oil in a large pot, add garlic.
• Stir for 30 seconds, then add the potatoes and cook, over a medium-low flame, for about 4-5 minutes, until they begin to colour just slightly.
• Keep stirring to ensure the garlic does not burn.
• Add the eggplant and stir for another 2 minutes.
• Now add the bell peppers and salt and stir to combine.
• Add the tomato puree, garam masala and turmeric (if using).
• Stir well and allow the puree to cook for about 5 minutes or until it starts to express the oil.
• Add the fava beans with any remaining cooking water and stir well to combine.
• Add water if the stew is too thick.
• Bring to a boil, cover, lower heat so the stew just simmers, and let it cook for 30 minutes or until all the vegetables are really tender.
• Check salt and turn off the heat.
• Add the spring onions and coriander and mix in.
• Recipe courtesy: Holy Cow Vegan.