1tsp.sriracha sauceor other hot sauce, or more to taste
¼cupchopped cilantro
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and reserve.
Heat a grill pan or outdoor grill on high. Cook merguez until nicely charred on all sides, about 5 minutes. (Sausage doesn’t need to be cooked through.) Allow to cool while preparing the broth.
Heat a large saucepan over medium heat. Add the vegetable oil and onion and cook until starting to brown (about 3 minutes). Add the cumin and garlic and cook until aromatic (another 30 seconds). Stir in the lima or fava beans, chicken broth, and sriracha. Bring to a simmer.
Chop the merguez into ½” dice and add to pot along with the fettuccine. Simmer for 5 minutes in order to let the flavors to come together. Stir in cilantro.
Taste and adjust seasoning with salt and pepper. Divide mixture between 4 bowls.