Gluten-Free Egyptian Ful Medames with Quinoa Bread

Ingredients

• 2 cups Dried Fava Beans
• 8 cups Water
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1/2 teaspoon Paprika
• 2 tablespoons Lemon Juice
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 cup Chopped Tomatoes
• 1/2 cup Chopped Red Onion
• 1/4 cup Fresh Parsley
• 2 cups Quinoa Flour
• 1/2 cup Tapioca Starch
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Warm Water
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the fava beans in water overnight.
2. 2Drain the fava beans and place them in a pot with 8 cups of fresh water.
3. 3Add garlic, cumin, and paprika to the pot. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beans are very tender.
4. 4Mash some of the beans to create a creamy consistency. Stir in lemon juice, olive oil, salt, and pepper.
5. 5For the quinoa bread: Preheat oven to 190°C.
6. 6In a bowl, combine quinoa flour, tapioca starch, baking powder, and salt.
7. 7Add warm water and olive oil, and mix until a smooth batter forms.
8. 8Pour batter into a greased baking pan and bake for 25-30 minutes, or until golden brown.
9. 9Serve the Ful Medames hot, topped with chopped tomatoes, red onion, and parsley. Serve with slices of warm quinoa bread.

Substitutions

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