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Foul Mudammas (Egyptian Mashed Fava Beans)

By: McEvoy Ranch
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4

INGREDIENTS

  • 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 Extra Virgin Olive Oil

  • 1 lemon, wedged

INGREDIDENTS

  • 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 Extra Virgin Olive Oil

  • 1 lemon, wedged

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.

 

     


    INSTRUCTIONS

    1. 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.

    2. Stir in the garlic, lemon juice, cumin, and black pepper.

    3. 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.

    4. Serve with lemon wedges to squeeze on top.

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