Ful Medames (Fava Bean and Chickpea Stew)
Ful Medames is a hearty and traditional Middle Eastern dish made with fava beans and chickpeas, slow-cooked until tender and combined with garlic, lemon, olive oil, and a vibrant garnish of parsley and tomato. This dish is commonly served for breakfast or lunch and is usually enjoyed with an array of fresh vegetables, pickles, and Lebanese bread. Its savory flavor and wholesome simplicity make it a staple comfort food across various cultures in the Levant and North Africa.
Ingredients 9
2 cups dried ful (fava beans)
1 cup dried chickpeas
3 cloves garlic, crushed
2 lemon juice
salt, to taste
extra virgin olive oil, to taste
1 tsp bicarb soda, divided
Garnish
Handful parsley, finely chopped
1 tomato, finely chopped
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Method 10
Wash the and until the water runs clear.
Place the and in separate large mixing bowls with plenty of water along with 1/2 tsp in each and allow to soak overnight.
Once the have soaked, place the beans and their soaking water in a heavy-based pot, adding more water if needed to cover. Bring to the boil and skim any foam that rises to the surface, then simmer on low for at least 4 hours.
Once the have soaked, place them and their soaking water in a heavy-based pot, adding more water if needed to cover.
Bring the to a boil and skim any foam that rises to the surface, then simmer on low for approximately 1 hour or until the chickpeas are soft but not mushy.
Once chickpeas and ful beans are cooked, crush the and add it to a large mixing bowl with salt to taste. Using a slotted spoon, place the into the bowl along with the , making sure a small amount of liquid from both pots is in your bowl.
Add the juice of 2 lemons and mix to combine. You can use a pestle to break up the ful beans and chickpeas even more if desired.
Taste for salt and add more if required.
Place the ful mixture in your serving dish and drizzle generously with extra virgin olive oil. Garnish with chopped parsley and finely chopped tomatoes.
Serve with raw onion, fresh tomato, mint, pickles, and fresh Lebanese bread.
Sunday Kitchen's tips
The canned varieties of fava beans from the Middle Eastern grocers are sensational to use and I always have a few cans in the pantry ready to go in the event I want to make Ful Medammas.
