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Moroccan Fava Beans (Ful) in Tomato Sauce

User Rating 4 Star Rating (1 Review)



Moroccan Fava Beans in Tomato Sauce

Photo © Christine Benlafquih

Fava Beans are extra delicious when served in this zesty Moroccan tomato sauce. I prefer to use fresh fava beans – ful in Arabic – but you can also use frozen.

You'll need about three pounds (1 1/2 kg) of fresh fava beans in their pods to yield the one pound (1/2 kg) of shelled beans for the recipe below.

The spice measures below produce a mild, but zesty sauce. Increase the hot and black peppers if you like sauce with a little more zip.

There is no need to peel the fava beans before adding them to the sauce. They are typically eaten skin and all, although some diners may prefer to remove the skin at the table.

Serves 4 to 6 as a side dish.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 1 lb. (1/2 kg) shelled fava beans
  • 6 large ripe tomatoes, grated (or peeled, seeded and chopped)
  • 4 cloves of garlic, finely chopped or pressed
  • 1 1/2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground hot pepper (optional)
  • pinch of saffron threads (optional)
  • 1/3 cup olive oil or vegetable oil
  • 1/4 cup chopped fresh parsley and/or cilantro


Cook the Fava Beans

Place the fava beans in a pot with plenty of salted water, and bring to a boil over high heat. Partially cover the beans and reduce the heat to medium. Cook the beans for about 30 minutes, or until the beans are quite tender and can be popped out of their skins. Drain the beans and set aside. 

Make the Tomato Sauce

While the beans are cooking, add the tomatoes and the remaining ingredients to a skillet or large pot, and stir to mix. (If you like, reserve a little of the chopped parsley for garnish.) Cook uncovered over medium heat, stirring occasionally and mashing the tomatoes as they soften, for about 25 minutes, or until a rich, thick sauce has formed.

Add the cooked fava beans. If you feel the sauce is to thick, you may also add a tablespoon or two of water. Simmer for a few minutes to heat the fava beans and remove from the heat.

Serve the fava beans warm. They are frequently eaten with bread for scooping up the beans and sauce.

User Reviews

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 4 out of 5
Luscious!, Member Slobberchops

I made this yesterday with split fava beans - lazy me. It came out delicious; we enjoyed it for dinner last night. It's so good, in fact, that I just now enjoyed some more for brunch. Mmm! Smooth texture, nice n' spicy, plenty savory, and a handsome dish, too. This recipe is a hit with me and others in the house. The ingredients list shows 1/3C olive oil but the instructions don't mention its use. I went ahead and used that much oil to cook up the sofrito.

3 out of 3 people found this helpful.

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