Ful Medames with Injera
A hearty Ethiopian breakfast of fava beans stewed with spices and served with injera. This dairy-free version maintains the traditional flavors while accommodating dietary needs.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet over medium heat, which is about 175°C. Add the 2 tablespoons of olive oil.
- 2Add the 1 medium diced onion to the skillet and cook, stirring occasionally, until it looks softened and is slightly translucent, about 5 minutes.
- 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.
- 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.
- 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.
- 6Serve the Ful Medames hot with the 8 pieces of injera.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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