Egyptian Chili: Fava Beans With a Kick!

Ingredients

3 15oz cans fava beans, drained
1 15-oz can petite diced tomatoes, seeded and finely chopped 

3 cloves garlic, finely chopped, divided 

1 medium onion, finely sliced 

1 bunch scallions (approx. 10), finely chopped, divided 

1 large bell pepper, chopped 

3 serrano chiles, chopped, (seeds removed) 

1-1/2 tsp brown sugar 

1 tbsp honey 

½ 5oz can harissa 

1 tsp white vinegar 

3 tbsp ground cayenne 

1-1/2 tbsp crushed red pepper flakes 

1/4 tsp ground allspice 

1/2 tsp ground cinnamon 

2 tsp ground cumin 

1/2 tsp Salt 

1 tsp ground black pepper 

1 pinch ground cloves 

1/4 cup chopped fresh parsley 

4-5 tbsp olive oil; (for frying)

Instructions

The Arabic name for this dish is Foule Mudammes. It has nearly no heat when ordered in the original, but this recipe addresses that!

Sauté onions and 2/3 of the scallions in the olive oil until golden.  Add bell pepper, half of the chopped garlic cloves, and chopped serranos and continue sautéing several minutes.

Lower heat to medium low and add harissa and drained fava beans and cook for 5 minutes stirring often, taking care not to burn. 

At this point, transfer everything to a large soup or chili pot.  Add chopped tomatoes, honey, vinegar, and all dry ingredients.  Simmer for 30 minutes, or until beans have thickened the chili. 

This is a thick sort of chili, often scooped up with pieces of pita bread.