Ful Medames

• fava beans↗400g can g

  (available online) or broad beans

• onion↗1 small

  finely chopped

• garlic cloves↗2

  minced

• olive oil↗100ml ml
• ground cumin↗2 tsp tsp
• chili powder↗1 tsp tsp
• tomatoes↗2 large, ripe

  coarsely chopped (or 200g canned diced tomatoes if out of season)

• lemon↗½

  juice

• tahini↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Drain the beans and rinse them. Fill an empty clean jar with water and pour it into a pot with the beans. Bring to a boil to warm, then remove from heat.

2. 2

   Meanwhile, in a separate medium skillet carefully sauté the onion and garlic in all the olive oil, leaving a few tablespoons, for 5 minutes. Then add 2 tsp sea salt, cumin, chili powder and tomatoes. Drain the beans, reserving some cooking liquid. Add them to the onion mixture and cook over low heat for 30 minutes, stirring often and adding a little liquid if the mixture looks dry.

3. 3

   Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a coarse, soft purée. If it separates a bit, add a drop of cold water.