Recipe and photography by Faith Gorsky of www.AnEdibleMosaic.com
This hearty vegan bean-based dish is flavored with cumin, lemon, and garlic, and brightened by the addition of fresh herbs and vegetables. It hails from Egypt and is enjoyed as a traditional breakfast across the Middle East, but it's perfect for any meal of the day.
TIP: Use one of our Agrumato Olive Oils for added flavor!
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yield: 4 servings
- 1 (15 oz) can fava beans (sometimes called broad beans or foul mudammas), with liquid
- 1 (15 oz) can chickpeas, rinsed and drained
- 1⁄2 cup (120 ml) water
- 2 cloves garlic, crushed in a mortar and pestle with 1⁄2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin
- 1⁄4 teaspoon freshly ground black pepper
- 1 small tomato, diced
- 1⁄2 small onion, minced
- 4 tablespoons minced fresh parsley leaves
- 4 tablespoons McEvoy Ranch Organic Traditional Blend Extra Virgin Olive Oil
- 1 lemon, wedged
- Bring the fava beans (with liquid), chickpeas, and water to a simmer in a medium saucepan over medium heat. Turn off heat and use the back of a spoon to mash some of the beans (about 1⁄2 cup) against the side of the pot.
- Stir in the garlic, lemon juice, cumin, and black pepper.
- Transfer the beans to 1 large or 4 small serving dishes; drizzle on the olive oil and arrange the tomato, onion, and parsley on top in a decorative way.
- Serve with lemon wedges to squeeze on top.