Ingredients

Instructions

1. 1

   Heat the olive oil in a large skillet or saucepan over medium heat.

2. 2

   Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.

3. 3

   Stir in the minced garlic, ground cumin, and minced chipotle peppers, cooking for another minute until fragrant.

4. 4

   Add the diced tomato and cook for 2-3 minutes until it starts to soften and release its juices.

5. 5

   Add the drained fava beans and vegetable broth to the pan. Bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low and let it cook for about 10 minutes to allow the flavors to meld.

7. 7

   Use the back of a spoon or a potato masher to mash about half of the beans directly in the pan. This creates a creamy texture while leaving some beans whole for bite.

8. 8

   Stir in the fresh lemon juice and season with salt and black pepper to taste. Adjust the spice level by adding a teaspoon of adobo sauce if desired.

9. 9

   Remove from heat and transfer the stew to a serving bowl.

10. 10

    Garnish generously with fresh cilantro and serve hot with warm pita bread.