Made with AI
Egyptian-Style Ful Medames Stew
35 min 328 kcal per serving Easy
Ingredients
4 Servings
- Cooked fava beans800 g
- Extra-virgin olive oil30 ml
- Yellow onion, diced150 g
- Tomatoes, chopped400 g
- Garlic, minced12 g
- Lemon60 g
- Ground cumin4 g
- Fresh parsley, chopped30 g
- Salt5 g
Instructions
- 1
Heat 15 ml of the extra-virgin olive oil in a medium saucepan over medium heat.
- 2
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- 3
Add the minced garlic and ground cumin. Cook for 30–60 seconds, stirring constantly, until fragrant.
- 4
Add the chopped tomatoes and salt. Cook for 8–10 minutes, stirring occasionally, until the tomatoes soften and form a chunky sauce.
- 5
Add the cooked fava beans and stir well. Lightly mash some of the beans with the back of a spoon, leaving the rest whole for texture.
- 6
Reduce the heat to low and simmer for 10–15 minutes, stirring occasionally, until the stew is thick and heated through. If it becomes too thick, add a small amount of water as needed.
- 7
Squeeze the juice from the lemon into the stew and stir in half of the chopped parsley. Taste and adjust the seasoning if necessary.
- 8
Transfer the ful medames to a serving dish. Drizzle with the remaining 15 ml of olive oil, garnish with the remaining parsley, and serve warm.
