Egyptian Ful Medames (Fava Bean Stew)

Name: Egyptian Ful Medames (Fava Bean Stew)
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 cans (15 oz each) Canned fava beans; 0.5 cup Water (for simmering); 2 tbsp Olive oil; 1 whole Small onion, finely chopped; 3 whole Garlic cloves, minced; 2 tsp Ground cumin; 0.5 tsp Paprika; 1 tsp Salt; 0.25 tsp Black pepper; 3 tbsp Lemon juice; 1 large Fresh tomato, diced; 3 tbsp Fresh parsley, finely chopped; 0.25 cup Spring onions or red onion, finely sliced; 1 whole Green chili or jalapeño (optional); 2 tbsp Extra olive oil for drizzling

From: Egypt

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Difficulty: Medium

Ingredients

2 cans (15 oz each) Canned fava beans
0.5 cup Water (for simmering)
2 tbsp Olive oil
1 whole Small onion, finely chopped
3 whole Garlic cloves, minced
2 tsp Ground cumin
0.5 tsp Paprika
1 tsp Salt
0.25 tsp Black pepper
3 tbsp Lemon juice
1 large Fresh tomato, diced
3 tbsp Fresh parsley, finely chopped
0.25 cup Spring onions or red onion, finely sliced
1 whole Green chili or jalapeño (optional)
2 tbsp Extra olive oil for drizzling

Instructions

Heat 2 tbsp olive oil in pan over medium heat.
Add chopped onion and cook until soft and translucent (3-5 minutes).
Add minced garlic and cook about 1 minute until fragrant.
Add drained fava beans, water, cumin, paprika, salt, and pepper.
Stir, bring to gentle simmer, cover, and cook 10-15 minutes, stirring occasionally.
Using the back of a spoon or potato masher, mash about half the beans in the pan to create a creamy texture while leaving some beans whole.
Turn off heat and stir in lemon juice. Taste and adjust salt, cumin, and lemon as needed.
Transfer to serving dish.
Top with diced tomato, parsley, spring onion, and sliced chili if using.
Drizzle generously with olive oil.
Serve hot with warm pita or flatbread.