Ful Medames (Egyptian Stewed Fava Beans)

Ingredients

• Dried small fava beans (ful), soaked overnight 400 g
• Water 1.5 L
• Garlic, crushed 3 cloves (12 g)
• Ground cumin 1.5 tsp (3 g)
• Salt 1.5 tsp (9 g)
• Lemon juice 1 lemon (45 ml)
• Olive oil 4 tbsp (54 g)
• Tomato, diced 1 medium (120 g)
• Fresh parsley, chopped 1 small bunch (15 g)
• Fresh green chili, chopped (optional) 1 (5 g)

Instructions

1. 1

   Drain and rinse the soaked beans and put them in a heavy pot with the water.

2. 2

   Bring to a boil, skim, then cover and simmer on the lowest heat for 2.5-3 hours, adding a little hot water if needed, until the beans are very soft and about 150 ml of thick liquid remains.

3. 3

   Mash about half of the beans in the pot with the garlic, cumin and salt, leaving the rest whole.

4. 4

   Stir in the lemon juice and 3 tbsp of the olive oil and heat through for 2 minutes.

5. 5

   Spoon into bowls and drizzle with the remaining olive oil.

6. 6

   Top with the tomato, parsley and chili.

7. 7

   Serve warm with flatbread, pickles and sliced onion or boiled eggs.