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
Instructions
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.
