Ful Medames with Injera

Ingredients

• 2 cups Fava Beans (canned)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 large Tomato (diced)
• 1 small Jalapeño (minced)
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 8 pieces Injera

Instructions

1. 1Place a 12-inch skillet over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of olive oil.
2. 2Add the 1 medium diced onion to the skillet and cook, stirring occasionally, until it looks softened and is slightly translucent, about 5 minutes.
3. 3Add the 2 cloves minced garlic and the 1 small minced jalapeño to the skillet. Cook, stirring constantly, for 1 minute until you can smell the garlic.
4. 4Stir in the 1 large diced tomato, 1 teaspoon cumin, 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for 5 minutes, stirring often, until the tomato starts to break down.
5. 5Pour in the 2 cups of canned fava beans and the 2 tablespoons of lemon juice. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 20 minutes, stirring every 5 minutes. The beans should be heated through and the sauce should have thickened slightly.
6. 6Serve the Ful Medames hot with the 8 pieces of injera.

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