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

Method:

1. Soak the dry fava beans for an hour at least, then pressure cook until tender.
2. Heat the oil in a large pot, add garlic.
3. 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.
4. Keep stirring to ensure the garlic does not burn.
5. Add the eggplant and stir for another 2 minutes.
6. Now add the bell peppers and salt and stir to combine.
7. Add the tomato puree, garam masala and turmeric (if using).
8. Stir well and allow the puree to cook for about 5 minutes or until it starts to express the oil.
9. Add the fava beans with any remaining cooking water and stir well to combine.
10. Add water if the stew is too thick.
11. 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.
12. Check salt and turn off the heat.
13. Add the spring onions and coriander and mix in.
14. Recipe courtesy: Holy Cow Vegan.