Ful Medames Fava Bean Stew
A hearty, spiced fava bean stew that's perfect any time of day.
⏱️ 35 min🍽️ Serves 1
🔥 350 kcal💪 18g protein🍚 45g carbs🥑 10g fat🌾 12g fibreper serving
📲 Share
servings
Ingredients
- 🥫2 cans cooked fava beans, drained and rinsed
- 🧅1 medium onion, finely chopped
- 🧄3 cloves garlic, minced
- 🌿½ cup fresh parsley, chopped
- 🍅1 large tomato, diced
- 🍋¼ cup lemon juice
- 🧂½ tsp ground cumin
- 🌶️¼ tsp cayenne pepper
- 🫒2 tbsp olive oil
- 🧂 salt and black pepper, to taste
- 💧½ cup water or vegetable broth
- 🥚4 hard-boiled eggs, for serving (optional)
- 🌶️1 jalapeño, sliced, for garnish (optional)
Pro tips
- For a smoother consistency, blend a portion of the fava beans with a little cooking liquid before adding them back to the pot.
- Adjust the amount of cayenne pepper to your preferred spice level, or omit for a milder stew.
- Ful Medames is traditionally served with a drizzle of olive oil and a sprinkle of paprika on top.
- This dish is excellent for meal prep; it reheats well and flavors deepen overnight.
Method
- 1Heat olive oil in a large pot or deep skillet over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2Add minced garlic, ground cumin, and cayenne pepper to the pot. Cook for another minute until fragrant, stirring constantly.
- 3Stir in the diced tomato and cook for 3-4 minutes until it starts to break down.
- 4Add the drained and rinsed fava beans and water or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
- 5Gently mash about half of the fava beans with the back of a spoon or a potato masher to create a thicker consistency. Leave some whole for texture.
- 6Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.
- 7Serve hot, garnished with extra fresh parsley, sliced jalapeño, and a hard-boiled egg if desired. Enjoy with warm pita bread.