Fasolia

Instructions

Step 1

To make this Lebanese Fasolia, start by heating a little olive oil in a large pot over medium heat.

Once the oil is hot, add your chunks of chicken, searing them for about 4-5 minutes on each side until they're golden brown and deliciously caramelized.

Take the chicken out of the pot and set it aside for now.

Step 2

In the same pot, toss in your diced onion, letting it soften and turn translucent, which should take about 3-4 minutes.

Then, stir in some minced garlic and let it cook for just another minute until it’s fragrant.

At this point, it’s time to build some serious flavor: add the ground cumin, coriander, cinnamon, paprika, salt, and pepper, stirring everything together for about a minute.

Step 3

Now, you have two choices:

1. Go for a smooth and creamy stew by blending the beans with the tomato sauce;

2. Gor for a chunkier stew, by keeping the beans whole and adding them to the pot after the tomato sauce.

Although the classic recipe keeps the beans whole, I really love smooth stews with chunky meat, so I went with option 1 here.

Take a blender and pour in the tomato sauce and the canned beans. Give it a good blitz until smooth.

Step 4

Next, add the rich tomato and beans sauce to the pot with all those gorgeous spices.

Once that’s nicely mixed, return your seared chicken to the pot.

Pour in the chicken broth, give everything a good stir, and bring the mixture to a gentle boil.

Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes.

During this time, the chicken will become perfectly tender, and the stew will thicken into a deliciously hearty dish.

Step 5

After about 25 minutes, check the seasoning and adjust with more salt and pepper if needed.

If the stew has thickened a bit too much, you can add a little more broth to loosen it up to your liking.

Once everything is perfectly cooked, remove the pot from the heat.

Step 6

Serve this Fasolia hot, garnished with fresh parsley, and paired with a side of rice or bread to soak up all that rich, flavorful sauce.

It's comforting, hearty, and filled with those deep Lebanese spices that make every bite something special.

Goes well with

Go for my Lebanese cheese flatbread, If you're looking for something divine to soak up the Fasolia sauce. You will thank me later!

If you want to pair it with some veggies, try my Fattoush salad or Lebanese green beans stew (Loubya).

FAQ

How do I store leftover Lebanese Fasolia?

Store leftover Fasolia in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Can I use other meats besides chicken in Fasolia?

Yes, you can substitute chicken with lamb or beef, and cook them until tender in the same way.

Can I use dry beans for this recipe?

Absolutely! Using canned white beans saves time. But you can also use dry beans and soak them overnight before boiling them to make them tender.

What can I serve with Lebanese Fasolia?

Lebanese Fasolia is traditionally served with rice or alongside crusty bread to soak up the flavorful sauce.

Is this recipe freezer-friendly?

Yes, you can freeze Fasolia for up to 3 months. Just cool completely, transfer to a freezer-safe container, and thaw before reheating.