Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Egypt's beloved fava beans, warmed and roughly mashed with garlic, cumin, lemon and olive oil, then topped with tomato and parsley.
Side dish. Good with grilled lamb, boiled eggs or chicken shawarma. Find a main
Equipment: Small saucepan
Measures and names
Ingredients
- 400 g tin fava beans (ful), drained, 3 tbsp liquid reserved
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 lemon, juice only
- 2 tbsp extra virgin olive oil
- 1 tomato, finely diced
- 1 small handful flat-leaf parsley, chopped
- Salt and black pepper
Optional extras
- 1 pinch chilli flakes (red pepper flakes)
Method
- Warm the beans with the reserved liquid in a small saucepan over a medium heat for 5 minutes until hot.
- Add the garlic and cumin and roughly mash with a fork or masher, leaving some beans whole.
- Stir in the lemon juice and 1 tbsp of the olive oil and season with salt and pepper.
- Spoon into a bowl, drizzle with the remaining olive oil and top with the tomato, parsley and chilli flakes, if using.
Swaps and tips
Tinned fava beans (ful) are sold in Middle Eastern shops and larger supermarkets; borlotti beans work if you can't find them. Leftovers keep for 3 days in the fridge.
Easy variations
- Drizzle with a spoonful of tahini
- Add a chopped green chilli
- Top with a chopped hard-boiled egg
- Sprinkle with sumac or paprika
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 8 g | 4 g | 7 g | 125 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
