Ful Medames
Ful Medames is a popular Middle Eastern breakfast stew made with cooked fava beans, chickpeas and cumin, served with an herby olive oil sauce
Servings: 4 servings
Ingredients
- 2 15 ounce can fava beans
- 1 15 ounce can chickpeas
- 1 teaspoon cumin
- ½ teaspoon salt
Sauce for topping
- ½ cup extra-virgin olive oil
- ¼ cup lemon juice
- ½ cup Parsley chopped
- 4 garlic cloves finely minced
- 1 tablespoon jalapenos chopped
- ¼ teaspoon salt to taste
Instructions
- Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
- Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
- Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
- Meanwhile, combine all the ingredients for the sauce in a small bowl.
- When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
- Serve with fresh parsley on top along with warm pita, tomatoes and radishes.
Notes
Storage: Ful medames can be stored in an airtight container in the fridge for up to 4 days. Add a little water to it when reheating to get the desired consistency.
Freezing: I've never frozen it myself, but it is freezer friendly! If you decide to freeze the parsley and olive oil mixture, make sure to keep it separately for best results.
Nutrition
Calories: 487kcal | Carbohydrates: 42g | Protein: 17g | Fat: 30g | Saturated Fat: 4g | Sodium: 1499mg | Potassium: 721mg | Fiber: 12g | Sugar: 1g | Vitamin A: 708IU | Vitamin C: 25mg | Calcium: 109mg | Iron: 4mg
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