Dairy-Free Ful Medames (Ethiopian Fava Bean Stew)

Instructions

1. 1Rinse the 1 cup of dried fava beans. Place them in a bowl and cover with water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked fava beans. Place the drained beans in a large heavy-bottomed pot. Add the 4 cups of vegetable broth. Bring the liquid to a boil over medium-high heat (204.4°C / 200°C).
3. 3Reduce the heat to low (93.33°C / 95°C). Cover the pot and let the beans simmer for 1 to 1.5 hours, or until the fava beans are very tender. You can test for tenderness by pressing a bean between your fingers; it should mash easily.
4. 4While the beans are simmering, prepare the tomato mixture. Heat the 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1 medium red onion, which should be cut into 0.635 cm dice, and the 3 cloves of garlic, which should be minced. Sauté for about 5 minutes, until the onion is softened and translucent.
5. 5Stir the 1 14-ounce can of diced tomatoes, 1 teaspoon of ground cumin, and 1/2 teaspoon of paprika into the skillet. Cook for 5 minutes, stirring occasionally, until the mixture is fragrant.
6. 6Once the fava beans are tender, mash them slightly in the pot using a potato masher or a fork. Add the cooked tomato mixture from the skillet to the pot with the fava beans. Stir in the 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. 7Continue to simmer the stew, uncovered, for another 10 minutes over low heat (93.33°C / 95°C), stirring occasionally. The stew should thicken slightly. Stir in the 1/4 cup of fresh parsley just before serving.
8. 8Serve the Dairy-Free Ful Medames warm.

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