Foul Mudammas or Ful Medames (Egyptian Fava Beans) is a creamy, rich, and hearty recipe that's brightened with a generous drizzle of peppery olive oil, fresh vegetables, and herbs. It's a traditional breakfast dish in Egypt and the Levant area of the Middle East, and it's typically served as part of a spread along with fresh vegetables and flatbread.
Servings 4 servings
- 2 cloves garlic crushed
- 1/2 teaspoon salt
- 15 ounce can fava beans sometimes called broad beans or foul mudammas, with liquid
- 15 ounce can chickpeas rinsed and drained
- 1/2 cup water
- 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 olive oil
- 1 lemon wedged
Crush the garlic in a mortar and pestle with the salt.
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.
Calories: 318kcal | Carbohydrates: 34g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1076mg | Potassium: 583mg | Fiber: 10g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 29mg | Calcium: 93mg | Iron: 3mg