Ful Medames (Ethiopian Fava Bean Stew) with Gluten-Free Bread

Instructions

1. 1Place a 3-quart saucepan on the stove and turn the heat to medium-high (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the saucepan.
2. 2Add the 1/2 medium onion, cut into 0.635 cm pieces, to the saucepan. Cook, stirring occasionally, until the onion pieces are softened and look slightly see-through, about 5 minutes.
3. 3Add the 2 cloves of garlic, minced, and the 1/2 small jalapeño, minced. Cook for 1 minute more, stirring constantly, until you can smell the garlic and jalapeño.
4. 4Add the 2 cups of fava beans (drained from their liquid), the 1 medium tomato, cut into 1.27 cm cubes, the 1 teaspoon of cumin, the 1/2 teaspoon of paprika, the 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper to the saucepan. Stir everything together well.
5. 5Continue to cook the mixture in the saucepan, stirring occasionally, for 15 minutes. The stew should thicken slightly, and the tomato pieces should break down.
6. 6Turn off the heat under the saucepan. Stir in the 2 tablespoons of lemon juice.
7. 7Serve the Ful Medames hot with the 4 slices of gluten-free bread.

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