Egyptian Ful Medames (Fava Bean Stew)

Instructions

1. 1Drain and rinse the 2 15 oz cans of canned fava beans.
2. 2Finely dice the 1 medium tomato, the 1/2 medium onion, and mince the 2 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat, which is about 175°C.
4. 4Add the diced 1/2 medium onion to the pot and cook, stirring occasionally, until it looks softened and translucent, about 5 minutes.
5. 5Add the minced 2 cloves of garlic to the pot and cook, stirring constantly, until it smells fragrant, about 1 minute. Do not let it brown.
6. 6Add the drained and rinsed fava beans, the diced 1 medium tomato, 1 teaspoon of cumin, 0.5 teaspoon of chili powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together.
7. 7Cook for 20 minutes, stirring occasionally, until the mixture is heated through and the flavors have blended together. The beans should be tender.
8. 8Stir in the 2 tablespoons of lemon juice until it is well combined.
9. 9Serve the Egyptian Ful Medames hot, garnished with the 2 tablespoons of fresh parsley.

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