Ful Medames

Ingredients

• 2 cupdried broad beans (fava beans), soaked overnight in cold water, then drained
• salt, to taste; add only once beans have softened
• 1/3 cupparsley, finely chopped, to serve
• extra virgin olive oil, to serve
• 3lemons, quartered, to serve
• 4 clovegarlic, crushed, to serve
• ground cumin, to serve
• red chilli flakes, to serve

Method

1. 1

   Place the drained soaked beans in a large saucepan with a lid. Cover with fresh unsalted water, bring to a gentle simmer, and cook for 2–2½ hours, adding more water as needed to keep the beans covered. Add salt only once the beans have softened.

2. 2

   When the beans are soft, allow some of the liquid to reduce. Remove a ladle or two of beans, mash with a little of the cooking liquid, then stir back into the pot to thicken the sauce.

3. 3

   Serve in soup bowls sprinkled with chopped parsley, with warm flatbread alongside. Pass around extra virgin olive oil, quartered lemons, crushed garlic, ground cumin, and chilli flakes for everyone to dress their own bowl.