Ful Medames – Somalian Fava Beans Stew

 original recipe found here

For the Ful Medames

• 2 tbsp olive oil

• 28 oz fava beans (drained and rinsed)

• 1 onion (finely diced)

• 4 cloves garlic (crushed or minced)

• 5 oz. tomatoes (finely chopped)

• 2 tsp cumin

• 1 tsp oregano

• 1/2 tsp red pepper flakes

• Juice of 1/2 lime

• Salt and Pepper (to taste)
  
  

Ful Medames Topping

• 5 oz tomatoes (finely diced)

• 1 medium red onion (finely diced)

• 1/4 cucumber (finely diced)

• 1 small bunch parsley and coriander (finely chopped)

• 1 - 2 tbsp olive oil (plus extra to drizzle over the final dish)

• Juice of 1 lemon

• Salt and Pepper (to taste)

Instructions:

• Take a large frying pan and place over medium-high heat. Add olive oil. Once it glistens, add onion. Fry until golden.
• Add garlic and stir until aromatics released. Add cumin, oregano, Pul Biber and stir into the onion mixture. Add chopped tomatoes to pan and cook until they have broken down and thickened. 
• Add fava beans to tomato mixture with 1 cup water. Season generously and add lime juice. Using a masher or the back of a fork, press down on the beans and mash until they roughly breakdown. Turn heat to medium-low and simmer until the mixture thickens (it should look like a coarse dip). Make the toppings while the Ful simmers.
• Finely dice cherry tomatoes, cucumber and onions. Add fresh finely chopped parsley and coriander. Dress with olive oil, lemon juice, salt and pepper and leave to one side until ready to use.
• Spoon the Ful into a serving dish and heap the toppings on top. Drizzle with more olive oil and serve with fluffy, warm flatbread.