Fava beans slowly reheated, mashed just enough, then awakened by lemon, garlic, cumin, and olive oil. A simple, generous, and sunny dish, to be eaten hot with pita bread.
Ingredients
- 700 g canned or jarred cooked fava beans
- 200 ml water
- 2 pieces lemons
- 1 tsp ground cumin
- 1 clove garlic
- 4 tbsp extra-virgin olive oil
- to taste fine salt
- to taste chili flakes
- 2 pieces tomatoes
- 0.5 bunches flat-leaf parsley
- 4 pieces pita bread
Method
- Drain the fava beans, then rinse them under cold water until the liquid is clear and less frothy.
- Place the fava beans in a saucepan with the water, partially cover, and heat gently until they are very hot and begin to break down.
- Mash some of the fava beans directly in the pot with a spoon or potato masher, keeping some pieces for a rustic and coating texture.
- Add the grated or crushed garlic, cumin, and salt, then simmer over low heat until the cumin aroma is round and the mixture thickens.
- Off the heat, gradually stir in the lemon juice and some of the olive oil, then taste: the ful should be creamy, tangy, and well-seasoned, never flat.
- Dice the tomatoes and chop the parsley while the pita breads warm up until soft and slightly warm.
- Pour the fava beans into a shallow dish, drizzle with the remaining olive oil, add the tomatoes, parsley, and chili, then serve immediately with the pita bread.
Nutrition
Per serving
- Energy
- 352.9 kcal
- Protein
- 11.7 g
- Carbohydrate
- 36.36 g
- Fat
- 16.48 g
- Fibre
- 10.98 g
- Calcium
- 214.11 mg
- Iron
- 12.96 mg
- Magnesium
- 352.62 mg
