Ful Medames with Pita
A hearty, spiced fava bean stew with warm pita for a perfect dip.
⏱️ 35 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 55g carbs🥑 10g fat🌾 12g fibreper serving
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servings
Ingredients
- 🫘2 cans fava beans (ful medames), drained and rinsed
- 💧½ cup water
- 🍅2 roma tomatoes, diced
- 🥒½ cucumber, diced
- 🌿¼ cup fresh parsley, chopped
- 🧄2 garlic cloves, minced
- 🍋¼ cup fresh lemon juice
- 🫒¼ cup extra virgin olive oil
- 🌶️1 tsp ground cumin
- 🌶️½ tsp paprika
- 🌶️¼ tsp cayenne pepper (optional)
- 🧂 salt and black pepper, to taste
- 🥙4 pita breads
Pro tips
- For extra creaminess, blend about a quarter of the fava beans before adding them to the saucepan.
- A sprinkle of sumac or a few chopped pickled turnips can add an authentic touch.
- This dish is best served warm, but leftovers can be reheated gently on the stovetop.
- Adjust the amount of lemon juice and olive oil to your personal preference for tanginess and richness.
Method
- 1In a medium saucepan, combine the drained fava beans, water, minced garlic, ground cumin, paprika, and optional cayenne pepper. Bring to a simmer over medium heat.
- 2Cook for 10-15 minutes, stirring occasionally, until the beans are heated through and slightly softened. Lightly mash some of the beans with the back of a spoon to create a thicker texture.
- 3Remove from heat and stir in the fresh lemon juice and 2 tablespoons of olive oil. Season with salt and black pepper to taste.
- 4While the ful is simmering, prepare the salad by combining the diced tomatoes, cucumber, and chopped parsley in a small bowl.
- 5Warm the pita breads in a toaster, oven, or pan until soft and pliable.
- 6Spoon the ful medames into serving bowls. Drizzle with the remaining olive oil and top with the fresh tomato-cucumber-parsley salad.
- 7Serve immediately with the warm pita bread for dipping.