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Ful Medames

A classic dish of warmed fava beans mashed with garlic, cumin, and lemon juice, finished with fresh toppings and extra virgin olive oil.

20 minEasyServes 4260 cal/serving

Middle EasternBreakfastStovetopVeganVegetarianMediterraneanHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 cans canned fava beans, drained
  • 1/2 cup water
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh parsley, chopped
  • 1 Roma tomato, diced

Instructions

  1. 1

    Combine 2 cans drained canned fava beans and 1/2 cup water in a medium saucepan over medium heat.

  2. 2

    Simmer for 10 minutes until the beans are thoroughly heated and softened.

  3. 3

    Mash most of the beans using a potato masher, leaving some whole for texture.

  4. 4

    Stir in 3 minced garlic cloves, 1 tsp ground cumin, 3 tbsp lemon juice, and 1/2 tsp salt until warm.

  5. 5

    Transfer to a shallow bowl and top with 1/4 cup extra virgin olive oil, 1/4 cup chopped fresh parsley, and 1 diced Roma tomato.

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Questions

What should Ful Medames look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until the beans are thoroughly heated and softened.

How many calories are in Ful Medames?

One serving (the recipe makes 4) is about 260 calories, with 10 g protein, 28 g carbohydrate and 13 g fat, plus 9 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Ful Medames?

Refrigerate what is left of Ful Medames within two hours and eat it within three days. Reheat gently on the stovetop.

Can I halve or double Ful Medames?

Yes. As written it serves 4. Halved, the fava beans drops from 2 cans to 1 can; doubled, it is 4 cans. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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