Low Sodium Vegan Egyptian Ful Medames

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 cans (15 oz each) fava beans, drained and rinsed
Shiloh Farms Organic Fava Beans Goya Beans Fava - 28 Oz Goya Beans Fava - 1 Lb La Fe Fava Beans Bob's Red Mill Fava Beans Shelled Blanched
See all
½ cup water
3 tbsp olive oil, divided
4 cloves garlic, minced
1 tsp ground cumin
½ tsp ground coriander
¼ tsp crushed red pepper flakes
3 tbsp fresh lemon juice (from about 1 large lemon)
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, finely chopped
1 medium tomato, diced
1 lemon, cut into wedges
extra virgin olive oil, for drizzling
pita bread or crusty bread, for serving (optional)

Instructions

1
Combine the drained fava beans and water in a medium saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, for 10 minutes, until the beans are heated through and have absorbed most of the water.
2
While the beans simmer, heat 1 tbsp of the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, until fragrant and just turning golden at the edges, about 2 minutes. Watch closely — garlic can brown quickly. Add the cumin, coriander, and red pepper flakes and stir for 30 seconds, until the spices are fragrant. Remove from heat.

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