Disclosure: This post may contain affiliate links. I may receive a small commission to fund my avocado habit if you use these links to make a purchase. As an Amazon Associate I earn from qualifying purchases. You wont be charged any extra, and you will be keeping me supplied with avocados. Win win, really! I only ever recommend products, tools and services that I personally use and love. You can read my full affiliate disclosure HERE.
A great way to get some fibre and folate into your diet, Ful Medames originated in Egypt and is typically eaten for breakfast in many countries across the Middle East and North Africa. I’ve got this recipe on repeat right now – for breakfast, lunch and dinner, I’m not fussy!⠀
⠀
If you’re in the process of increasing your fibre intake (good for you! 🙌🏼), then you might want to go slowly to reduce any digestive discomfort.
Ful Medames
Ingredients
- 1/2 tbsp olive oil extra virgin
- 1 small red onion peeled and diced
- 2 cloves garlic minced
- 1 can fava beans drained and rinsed
- 1/2 tsp cumin powder
- 1/2 cup vegetable stock low sodium
- 1 large tomato
- 2 tbsp fresh parsley chopped
- 1 tbsp za'atar
- 1 lemon cut into wedges
- 1 cucumber Lebanese
- 2 pitta breads warmed
Instructions
- Add the oil to a saucepan and over a medium heat, sautee the onion until translucent (3-5 minutes).
- Add the garlic to the pan and cook for a further minute.
- Now add the beans, cumin and stock (or water) and stir to combine, then cook covered for 20 minutes.
- Remove the lid from the pan and mash the beans up a bit using the back of a spoon, and cook for another 10 minutes, stirring every so often to prevent it from sticking.
- Serve with toppings alongside pitta bread and cucumber sticks.⠀
Notes
