Dairy-Free Egyptian Ful Medames (Fava Bean Stew)
A hearty and flavorful Egyptian fava bean stew, traditionally eaten for breakfast but also perfect for lunch. This recipe is dairy-free and packed with plant-based protein and fiber.
Ingredients
- 1 cup Dried Fava Beans
- 6 cups Water
- 2 tablespoons Olive Oil
- 1 medium Onion
- 4 cloves Garlic
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 2 tablespoons Lemon Juice
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Fresh Parsley
- 2 tablespoons Tahini
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the dried fava beans and soak them in water overnight.
- 2Drain the fava beans and place them in a large pot with 6 cups of fresh water.
- 3Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the beans are very tender.
- 4While the beans are simmering, heat the olive oil in a separate pan over medium heat.
- 5Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 6Stir in the cumin and paprika, then add the cooked fava beans (with some of the cooking liquid) to the pan.
- 7Mash some of the beans with a spoon to create a thicker consistency.
- 8Stir in the lemon juice, salt, and pepper. Simmer for another 10 minutes to allow the flavors to meld.
- 9Serve hot, garnished with fresh parsley and a drizzle of tahini (optional).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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