Lebanese Ful Medames (Foul Mudammas - Fava Beans Stew)
Lebanese Ful Medames (Foul Mudammas - Fava Beans Stew) -
Ingredients
- 800 g Fava Beans 2 tins
- 400 g Chickpeas drained and rinsed, 1 tin
- 1 teaspoon Ground Cumin
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper
- 6 Garlic Cloves crushed
- 1 Lemon juice only
Garnish
- 1-2 tablespoon Olive Oil
- Large handful Parsley Leaves, chopped
- ¼ Tomato diced
Instructions
- Add the Fava Beans and the drained Chickpeas to a medium pot over medium heat.
- Add Cumin, Cayenne, Salt, Black Pepper, Garlic and Lemon.
- Bring to a boil then reduce to a simmer. Simmer uncovered for 10 minutes until most of the water is absorbed. Smash a little with the back of the spoon whilst they are cooking.
- Serve with fresh olive oil, parsley and tomatoes on top alongside warm Pitta Bread.
Notes
Variations
This traditional Breakfast is easily adaptable. Here are some suggestions: Tahini Stir in 1 tablespoon of Tahini at the end for an earthy flavour. Green Onions Top with chopped Spring Onions or Chives for a mild Garlic/Onion flavour.How to serve Ful
Ful medames is usually served Meze style with fresh chopped fresh Veggies like Olives, Lebanese Cucumbers, Tomatoes. You may also find other items on the breakfast table like hard-boiled eggs, cheese, hummus etc. It is served with warm fresh bread like Pitta Bread.Tips for making Ful Medames
Keep an eye on the Ful Simmer lightly and if they are drying out, add a little Water to stop them from catching. Crush the Beans lightly as they cook So they can absorb all the delicious smoky and lemony flavours.Storage
Ful medames can be stored in an airtight container in the fridge for up to 4 days. Add a splash of water when reheating.Nutrition
Calories: 434kcalCarbohydrates: 47gProtein: 16gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 210mgPotassium: 605mgFiber: 13gSugar: 6gVitamin A: 255IUVitamin C: 11mgCalcium: 92mgIron: 4mg
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