Dfina (Moroccan Bean Stew) Recipe

Name: Dfina (Moroccan Bean Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried chickpeas; 1/2 pound dried baby lima beans; 3 tablespoons olive oil; 2 large onions, finely chopped; 4 large cloves garlic, minced; 2 pounds lean boneless lamb shoulder, cut in chunks; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ⅛ teaspoon ground saffron; 16 medium-sized new potatoes, peeled; 2 large carrots, peeled and cut in 2-inch chunks; 4 eggs in their shells (optional); Juice of one lemon; Salt and freshly ground black pepper; 2 tablespoons toasted slivered almonds; 2 tablespoons chopped fresh mint

Servings: persons

1/2 pound dried chickpeas
1/2 pound dried baby lima beans
3 tablespoons olive oil
2 large onions, finely chopped
4 large cloves garlic, minced
2 pounds lean boneless lamb shoulder, cut in chunks
1 teaspoon ground coriander
1 teaspoon ground cumin
⅛ teaspoon ground saffron
16 medium-sized new potatoes, peeled
2 large carrots, peeled and cut in 2-inch chunks
4 eggs in their shells (optional)
Juice of one lemon
Salt and freshly ground black pepper
2 tablespoons toasted slivered almonds
2 tablespoons chopped fresh mint

1
Place chickpeas and beans in a bowl, cover with water to a depth of 2 inches and soak at least 4 hours or overnight.
2
Drain and rinse the beans.
3
Heat the oil in a heavy casserole.
4
Add onions and saute until golden.
5
Stir in the garlic, saute for a minute or so, then remove the vegetables from the casserole.
6
Preheat oven to 300 degrees.
7
Add lamb and saute until lightly browned.
8
Stir in coriander, cumin and saffron.
9
Stir in drained beans and the onion and garlic mixture.
10
Tuck the potatoes, carrots and eggs (if using) among the other ingredients.
11
Add 6 cups water.
12
Bring to simmer.
13
Skim the surface of the casserole, then cover and place in oven.
14
Bake mixture for 1 1/2 hours, then add lemon juice and season to taste with salt and pepper.
15
Place a layer of foil over casserole and place the lid back on.
16
Lower temperature to 250 degrees.
17
Bake 6 hours or longer, until liquid has been absorbed but ingredients are still moist.
18
To serve, remove eggs, peel them, cut them in half and arrange them on top of the dfina.
19
Sprinkle the dfina with toasted almonds and chopped mint.

1620

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound dried chickpeas, 1/2 pound dried baby lima beans, 3 tablespoons olive oil, 2 large onions, finely chopped, and more.

Yes, Dfina (Moroccan Bean Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dfina (Moroccan Bean Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions