A popular Middle Eastern breakfast dish and very easy to make. This dish features broad beans, fava beans, chickpeas, garlic, lemon, and extra virgin olive oil. I've added some fresh vegetables and boiled eggs as a side to make it satisfying for breakfast.
Ingredients 10
400 g chickpeas, 1 can, drained and rinsed
400 g broad beans, 1 can, drained and rinsed
1 ‒ 2 lemons, juiced
2 cloves garlic, medium, minced
1⁄2 tsp chilli flakes, optional
1 ‒ 2 tbsp extra virgin olive oil
1⁄2 cup water
salt and pepper, to taste
Sides
2 eggs, 6-minute boiled
fresh vegetables, such as radish, cucumber, lettuce, mint, spring onions
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Method 6
Drain the beans from the cans and rinse them thoroughly to remove excess aquafaba (liquid in the can).
Place the in a pan on the stove top with 1/2 cup of water and allow them to simmer and soften on medium heat (5 minutes) - mix them continuously so they don't stick to the pan as the water evaporates.
Once the has been absorbed, lower the heat and add the minced and cook it with the beans for a few minutes with a splash of . You can add the here if you wish.
Take the off the heat and place into your mortar or bowl. Add the and remaining and mix through.
Season to taste (go easy on the salt as your canned beans may already have added salt in them).
Serve with and fresh veggies and/or .
Estelle Rose Rehayem's tips
After cooking the beans and softening them with some water on the stovetop, you then place them into a mortar or in a bowl with some cooked garlic, lemon, and oil and pound them together.
Traditionally, this is served with some mint, radish, and Lebanese bread and eaten on its own. You can also serve it as a side to a breakfast spread with soft-boiled eggs.
