Egyptian Spiced Fava Beans with Fresh Herbs

Ingredients

• 2 cups (400g) dried fava beans 2 cups (400g) dried fava beans
• 4 cups (950ml) water 4 cups (950ml) water
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish) Fresh mint leaves, chopped (for garnish)
• Warm pita bread or crusty bread, for serving Warm pita bread or crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 18g
• Fiber: 14g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the dried fava beans under cold water and remove any debris. Soak the beans in water overnight.
2. 2.
   Drain the soaked beans and transfer them to a large pot. Add 4 cups of water and bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and simmer the beans for about 1 hour or until they are tender. Skim off any foam that forms on the surface.
4. 4.
   In a small bowl, mix together the minced garlic, ground cumin, ground coriander, salt, and black pepper.
5. 5.
   Heat olive oil in a skillet over medium heat. Add the spice mixture and cook for 1-2 minutes until fragrant.
6. 6.
   Add the cooked fava beans to the skillet and stir well to coat them with the spices. Cook for an additional 5 minutes, stirring occasionally.
7. 7.
   Remove the skillet from heat and drizzle the lemon juice over the beans. Stir gently to combine.
8. 8.
   Serve the Ful nabed hot, garnished with fresh parsley and mint leaves. Accompany with warm pita bread or crusty bread for dipping.

Treat your ingredients with care...

• Fava beans — Soaking the dried fava beans overnight helps to soften them and reduce the cooking time. Make sure to rinse them well before soaking.
• Fresh herbs — To keep the herbs fresh and vibrant, chop them just before serving and sprinkle them over the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the spice mixture.
• Serve Ful nabed with a dollop of tahini sauce or a drizzle of extra virgin olive oil for added richness.
• Customize the dish by adding diced tomatoes, chopped onions, or a squeeze of hot sauce according to your taste preferences.
• Leftover Ful nabed can be refrigerated and enjoyed as a delicious dip or spread on sandwiches the next day.
• Experiment with different combinations of fresh herbs such as cilantro or dill to add your own twist to the dish.

Serving advice

Serve Ful nabed as a main dish for breakfast or brunch. Accompany it with warm pita bread or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle the chopped fresh herbs generously over the dish. Serve it in a shallow bowl or on a platter to showcase the vibrant colors of the fava beans and herbs.