Dairy-Free Lebanese Ful Medames (Fava Bean Stew)

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium onion, chopped, to the pot. Cook for 5 minutes, stirring occasionally, until the onion is softened and looks translucent.
3. 3Add the 3 cloves garlic, minced, to the pot. Cook for 1 minute more, stirring constantly, until you can smell the garlic's fragrance.
4. 4Stir in the 1 14-ounce can diced tomatoes, 1 teaspoon cumin, 0.5 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Cook for 2 minutes, stirring to combine everything.
5. 5Add the 2 15-ounce cans fava beans, drained and rinsed, and the 1/4 cup water to the pot. Stir well. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 30 minutes, stirring every 10 minutes, until the beans are tender.
6. 6While the fava beans are cooking, prepare the dressing. In a small bowl, whisk together the 2 tablespoons tahini, 2 tablespoons lemon juice, and 2 tablespoons of water until smooth. Add a pinch of salt to taste.
7. 7After the fava beans have cooked for 30 minutes, use the back of a spoon to gently mash some of the beans against the side of the pot. This will make the stew creamier. Stir everything together.
8. 8Serve the ful medames hot. Spoon the stew into bowls and top each serving with a drizzle of the lemon-tahini dressing, the 0.25 cup fresh parsley, chopped, and the 0.25 cup fresh mint, chopped.

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