Prep 5 mins
Cook 30 mins
This is a popular breakfast and lunch food across the Middle East, but especially in Egypt. I like to heap it on toast for breakfast or spoon a little into a pita with some tahini for lunch. It's ridiculously easy, and freezes really well if you can't eat it all at once. Very versatile, it can be a side dish or a main dish, and if you can get your kids to try it, fool makes a great comfort food.
- 1 (15 ounce) can fava beans
- 1 (15 ounce) can garbanzo beans (chickpeas)
- 1 -2 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced fine
- Stir all ingredients together in a saucepan.
- Bring to a boil, lower heat and simmer for 20-30 minutes, occasionally mashing the beans with the back of a large spoon.
- If the fool is being served for lunch, you might want to throw a little cayenne pepper or some diced chiles at this point.
- It's ready when the texture is somewhere between a soup and a paste - serve hot.
I have had this with chopped tomato garnish. A local restaurant mashes the garlic with parsely, olive oil, kosher salt, and lemon juice in a mortar. Delicious!
I work with an Egyptian who has brought Ful to office parties. This recipe tastes authentic to me. Be sure to watch it so it doesn't burn, adding water as needed. I only cooked it ten minutes, then pureed the mixture in my food processor.
This is excellent and healthy! My oncologist says that these beans are excellent alternatives to hormone replacement therapy as they contain phyto-estrogens, which she says are not cancer causing. She ought to know as she has been trained in Kuwait, the UK and here! Thank you for this!