EG
Egypt
Africa
EG
Slow cooked fava beans seasoned with cumin, lemon, garlic, and olive oil, served warm with fresh toppings.
15 min
25 min
4 servings
Easy
40 min
2 cans (15 oz/425 g each) fava beans, drained and rinsed 1 cup (240 ml) water 2 garlic cloves, minced 1 tsp ground cumin 1/2 tsp kosher salt 3 tbsp fresh lemon juice 3 tbsp extra virgin olive oil 1 medium tomato, diced 1/2 small cucumber, diced 2 tbsp chopped parsley 2 hard boiled eggs, quartered, optional Warm pita bread, for serving
1. Put fava beans, water, garlic, cumin, and salt in a saucepan. 2. Bring to a gentle simmer and cook for 15 minutes. 3. Mash about one third of the beans, leaving the rest whole. 4. Cook for another 5 to 10 minutes until thick but still spoonable. 5. Stir in 2 tablespoons lemon juice and 2 tablespoons olive oil. 6. Adjust salt and lemon juice. 7. Spoon into a serving bowl. 8. Top with tomato, cucumber, parsley, and eggs if using. 9. Drizzle with remaining olive oil and serve with pita.
SCHNAX TIP
Leave plenty of beans whole for texture. Add a splash of water if the mixture gets too thick.