Super Quick Lebanese Fool Medammas Recipes

FUL MEDAMES

Steps:

• Pour the fava beans and the chickpeas together into a colander to drain. Rinse the beans in cold water.
• Transfer the rinsed, drained beans to a medium saucepan over medium heat, and add 1 and half cups of cold water. Season with cumin and kosher salt.
• Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed, smashing occasionally with the back of a wooden spoon to get the desired consistency.
• Meanwhile, combine all the ingredients for the sauce in a small bowl.
• When the beans and chickpeas are done cooking, serve the sauce on top or next to the ful medames. You can have stir half the sauce with the bean mixture and serve the other half on the side.
• Serve with fresh parsley on top along with warm pita, tomatoes and radishes.

FUL MEDAMES

Steps:

• Drain the beans and rinse. Fill the empty, clean can with water and pour into a saucepan with the beans. Bring them to the boil to warm through, then take them off the heat.
• Meanwhile, in a separate medium frying pan, gently fry the onion and garlic in all but a few tablespoons of the olive oil for 5 mins, then add 2 tsp sea salt flakes, the cumin, chilli flakes and tomatoes. Drain the beans, reserving some of the cooking liquid. Add to the onion mixture and cook over a low heat for 30 mins, stirring often and adding some of the cooking liquid if it looks dry.
• Using a potato masher, mash the beans with the remaining olive oil, lemon juice and tahini. The final consistency should be a chunky, soft purée. If it splits slightly, mix in a drop of cold water.