Egyptian Ful Medames (Dairy-Free & Egg-Free)

Instructions

1. 1The night before you plan to cook, place the 1 cup of dried fava beans in a large bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain the soaked fava beans and place them in a large, heavy-bottomed pot. Add the 6 cups of fresh water to the pot.
3. 3Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let the beans simmer gently for 1 to 2 hours. Check them periodically; they are done when they are very tender and easily mashed with a fork.
4. 4While the beans are simmering, 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 onion, chopped into small pieces, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
5. 5Add the 3 cloves of garlic, minced, along with the 1 teaspoon of cumin and 1/2 teaspoon of paprika to the skillet with the onions. Cook, stirring constantly, for 1 minute until the garlic is fragrant. Be careful not to burn the garlic.
6. 6Once the fava beans are tender, carefully add the onion and garlic mixture from the skillet into the pot with the beans. Stir in the 2 tablespoons of lemon juice and the 1/2 teaspoon of salt.
7. 7Continue to simmer the ful medames, uncovered, for another 15 minutes, allowing the flavors to meld together. The stew should thicken slightly.
8. 8Serve the Egyptian Ful Medames hot. Garnish each serving with the 1/4 cup of fresh parsley, chopped.

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