Prep 5 mins
Cook 20 mins
- 1 (16 ounce) cancooked fava beans
- 1 large onion, chopped
- 1 large tomatoes, diced
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1⁄4 cup parsley, chopped
- 1 lemon, juice of
- red chili pepper
- pita bread (optional)
- Pour the beans into a pot and bring to a boil.
- Mix them well and add remaining.
- Bring to a boil again, then reduce to medium heat and cook for about 5 minutes.
- This dish is usually eaten with pita bread.
Love it, love it, love it and it's easy :) I made this and had it for brekkie and I must say it's so nice to have something that's not sweet of a morning like cereal or something similar. A couple of points for me next time would probably be to cook the onion a bit beforehand as I still found it a bit raw for my liking and....it may just be that I have a healthy appetite but I found this better as a serve for 2 not 4 but then I did omit the tomatoes because I'm not supposed to eat those :( Thanks for posting!
I have lived for more than a year in Sudan and Ethiopia, places where fool (or ful, or even "foul"...) are a daily staple, mainly at breakfast. I have seen quite a lot of varieties, but all of them had one thing in common: they were made with some sort of brown or red bean. This variation with fava beans was an interesting excursion, which I quite liked. I made it also with lima beans, which I like best in the end, as its results in a nicer texture. Don't use pita bread -- a crusty but spongy white bread works best.