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1
To make harissa paste: Heat a dry skillet over high heat and add coriander, caraway and cumin seeds.
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2
Shake pan gently until spices become fragrant, about 2 minutes.
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3
Remove pan from heat and pour seeds into mortar and grind with pestle to a fine powder.
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4
Add garlic, salt, paprika and dried red pepper flakes, mashing and stirring until garlic is incorporated with the spices.
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5
Mixture will be dry and crumbly.
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6
Add enough of the 2 tablespoons extra-virgin olive oil until you have a thick paste.
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7
Use fewer pepper flakes if you prefer less heat.
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8
Set aside.
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9
Pour 2 tablespoons olive oil into a large pot and add minced onions and garlic.
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10
Cook slowly over low heat until onions are translucent, about 10 minutes.
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11
Push onions aside in the pot, and stir in the anchovies.
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12
Cook anchovies until they soften, mashing them with the back of a wooden spoon until they dissolve.
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13
Stir together with the onion and garlic mixture.
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14
Add the butternut squash, carrots, bell pepper, frozen peas and a pinch of salt.
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15
Stir and cook over medium heat for about 5 minutes.
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16
Pour in the stock.
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17
Bring to a simmer and cook for about a minute.
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18
Stir in the drained fava beans, diced tomatoes, tomato paste, bay leaf and harissa paste (from step 1).
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19
Add brown sugar and pomegranate molasses.
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20
Bring back to a simmer, then reduce heat to low and cook uncovered for about 1 1/2 hours.
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21
The long, slow cooking time allows the flavors to deepen.
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22
Just before serving, stir in the chopped parsley.
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23
Top with the mint, if you like.
