Popular Moroccan Fava Bean

This delicious tagine features freshly shelled fava beans in a tangy sauce flavored with ginger and preserved lemons. No need to peel the fava beans ahead of time as each diner decides whether or not to do so at the table. Beef or goat meat can be substituted for the lamb.

Tiny kefta meatballs are cooked alongside peeled fresh fava beans in a sauce lightly seasoned with ginger and saffron. Go ahead and dig in with a fork if you like, but traditionally khobz (Moroccan bread) is used in place of a utensil.

This easy cooked Fava Bean Salad is usually offered as a side, but it can also be served as a vegetarian main dish. Moroccans typically eat it as a dip with Moroccan bread or as finger food. Whether or not to remove the fava bean skins is left to the preference of the diner. 

This traditional Moroccan dish features fava beans in a zesty tomato sauce. Although usually served as a side, it would make an excellent vegetarian main dish as well.

Fava beans are loaded with good taste and are high in protein, iron, and fiber. This recipe pairs fresh, boiled fava beans with salt and cumin on the side. Very simple, but surprisingly tasty.

Although fresh fava beans are all the rage while in season, Moroccan cuisine makes good use of dried beans as well. Here, dried fava beans, garlic, lemon juice, and olive oil are used to make a zesty Moroccan dip which may be thinned to soup consistency. Serve with a spoon and with some crusty bread for dipping in.

Fava beans aren't always the star ingredient; here, for example, they show up as an optional but popular addition to a classic Couscous with Seven Vegetables. Add as many as you like; a handful or two is usually sufficient.

What's better than combining two seasonal favorites in one dish?! This tagine features the popular pairing of fava beans with artichoke bottoms. Although we always start with fresh artichokes, you can use frozen artichoke bottoms to save time.