Ethiopian Ful Medames (Dairy-Free)

Ingredients

• 2 cups Fava Beans (canned)
• 1/2 cup Water
• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 1 medium Tomato
• 2 tablespoons Lemon Juice
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 1 cup Dairy-free Yogurt Alternative (coconut or soy based)(replaces Yogurt)
• 2 tablespoons Chopped Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Instructions

1. 1In a medium saucepan, combine the 2 cups of canned fava beans and the 1/2 cup of water. Bring the mixture to a simmer over medium-high heat (400°F/200°C). Cook for 15-20 minutes, or until the beans are soft enough to mash easily.
2. 2While the beans are cooking, finely chop the 1 medium onion and mince the 2 cloves of garlic. Dice the 1 medium tomato into small pieces.
3. 3In a separate 10-inch skillet, heat the 2 tablespoons of olive oil over medium heat (350°F/175°C). Add the chopped onion and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
4. 4Add the diced tomato, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomato has softened.
5. 5Once the fava beans are soft, remove the saucepan from the heat. Mash the beans directly in the saucepan using a fork or a potato masher until they reach your desired consistency.
6. 6Pour the tomato and onion mixture from the skillet into the saucepan with the mashed fava beans. Stir everything together thoroughly to combine.
7. 7Stir in the 2 tablespoons of lemon juice. Taste and add more salt or pepper if desired, but do not add more than the 1/2 teaspoon of salt or 1/4 teaspoon of pepper listed.
8. 8Serve the ful medames hot. Spoon the mixture into bowls and top each serving with 1/4 cup of the dairy-free yogurt alternative and 1 tablespoon of the 2 tablespoons of chopped parsley.

Substitutions

Related Guides