If using dried fava beans, sort and rinse 2 cups, then soak in plenty of cold water for 8 hours or overnight. Drain, place in a large pot, cover with fresh water or vegetable broth (about 6 cups), bring to a boil, then reduce to a simmer and cook until tender, 45–75 minutes depending on age of beans. Skim foam occasionally. Salt toward the end of cooking. If using canned beans, drain and rinse well and skip to Step 3.

Sauté aromatics

While beans are finishing, heat 3 tablespoons olive oil in a large skillet or shallow saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic, chopped jalapeño, and chopped hot red pepper (if using) and sauté 1–2 minutes until fragrant, taking care not to burn the garlic.

Build the sauce

Add the diced tomato and 1 tablespoon tomato paste to the pan. Cook, stirring, for 3–4 minutes until the tomato softens and the paste darkens slightly. Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, and black pepper. Cook another 1–2 minutes to bloom the spices.

Combine beans and sauce

If using freshly cooked beans, drain them reserving about 1 cup of the cooking liquid. Add 2 cups of cooked (or canned) beans to the skillet with the sauce and gently stir to coat. Add up to 1/2–1 cup of reserved cooking liquid or water/broth to loosen the mixture to your desired consistency. Simmer together over low heat for 8–10 minutes so flavors meld. Taste and adjust seasoning, adding up to 1 teaspoon more salt if needed.

Finish and serve

Remove from heat and stir in 2 tablespoons fresh lemon juice. Transfer to a serving bowl and garnish with chopped parsley or cilantro, optional diced cucumber/tomato, and halved hard-boiled eggs if using. Drizzle a little extra olive oil on top and serve hot with warm pita, flatbread or crusty bread.