Ingredients
½ cup extra-virgin olive oil
2 Spanish onions, thinly sliced
2 medium red and 2 medium yellow bell peppers, thinly sliced
2 bulbs fennel, thinly sliced
6 cloves garlic, crushed
3 bay leaves
1½ teaspoons ground turmeric
¼ teaspoon cayenne pepper
¾ teaspoon smoked paprika
⅓ cup good medium Sherry
¾ teaspoon saffron threads, crushed
1 cup vegetable stock
Salt and freshly ground black pepper
2 cups quartered cherry tomatoes
2¾ cups peeled fava beans, fresh or frozen, or frozen lima beans
½ cup roughly chopped Italian parsley
20 pitted Kalamata olives, halved
1 recipe Brown Derby Pot-Pie Pastry Tops
Preparation
Preheat oven to 350 degrees.
Heat oil in a large, shallow frying pan over medium heat. Add onions and cook 5 minutes. Add peppers, fennel and garlic and cook until soft and golden, 10-15 minutes. Add bay leaves, turmeric, cayenne and paprika and cook, stirring, 2 minutes. Add Sherry and saffron and cook 1 minute more. Add stock and salt to taste, then reduce heat to low and simmer, stirring occasionally, 20 minutes. Add tomatoes and favas and cook 2 minutes more. Stir in parsley and olives. Remove from heat and season with salt and pepper if needed. (Cooled mixture can be refrigerated for up to 2 days.)
Place pot pie covers on a baking sheet and warm in oven 5 minutes.
To serve, divide vegetable mixture among eight (5-inch) ramekins. Cover with warm pastry tops.
