Anti Inflammatory Vegan Egyptian Ful Medames
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) fava beans, drained and rinsed
- 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
- 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)
Can be omittedcrusty bread
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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