Eosinophilic Esophagitis Friendly Foul Medames
Total time30 min
Prep time10 min
Cook time20 min
4.6(3)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) fava beans, drained and rinsed
- ½ cup water
- 3 cloves garlic, minced
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 2 medium tomatoes, diced
- 4 pita breads, warmed
- 2 hard-boiled eggs, halved (optional)
Can be omittedeggs
Instructions
- 1
Combine the drained fava beans and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the beans are heated through and the water is mostly absorbed, about 5 minutes.
- 2
Remove the pan from the heat. Use a fork or potato masher to roughly mash about half the beans, leaving the rest whole for texture — the mixture should be thick and chunky, not a smooth paste.
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