A great Lebanese classic of fava beans slowly reheated, mashed just enough, then seasoned with lemon, garlic, cumin, and olive oil. Serve warm with crisp raw vegetables and pita bread.
Ingredients
- 800 g canned cooked fava beans
- 200 g canned cooked chickpeas
- 200 ml water
- 2 cloves garlic
- 2 pieces lemon
- 6 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- to taste fine salt
- 0.5 bunches fresh flat-leaf parsley
- 2 pieces ripe tomato
- 2 pieces scallion
- 8 pieces pink radishes
- 4 pieces Lebanese pita bread
Method
- Drain the fava beans and chickpeas, rinse them briefly, then put them in a saucepan with the water; heat over low heat until the legumes are very hot and very tender under a spoon.
- Meanwhile, crush the garlic with the salt until you get a moist and fragrant paste, then add the lemon juice and cumin to form a bright seasoning.
- When the fava beans are tender, mash some directly in the saucepan with the back of a spoon or a potato masher; keep some pieces for a rustic texture.
- Let simmer gently until the mixture becomes thick, creamy, and coats the spoon; add a little water if the bottom sticks or if the texture seems too dry.
- Off the heat, stir in the garlic-lemon-cumin seasoning and a generous pour of olive oil; taste, then adjust the salt and lemon to achieve a bold and tangy balance.
- Dice the tomatoes, slice the scallions, chop the parsley, and prepare the radishes for serving.
- Pour the hot or warm foul into a large ceramic bowl, create a slight well on the surface with your spoon, then drizzle generously with olive oil.
- Sprinkle with tomato, scallion, and parsley, then serve immediately with the crisp radishes and pita bread for scooping.
Nutrition
Per serving
- Energy
- 549.8 kcal
- Protein
- 17.5 g
- Carbohydrate
- 64.14 g
- Fat
- 24.52 g
- Fibre
- 18.23 g
- Calcium
- 284.48 mg
- Iron
- 17.3 mg
- Magnesium
- 458.8 mg
