Ful

Ful medames is an ancient Egyptian dish of stewed fava beans. It’s a comforting canvas with many variations that’s eaten all over the Arab world. Below is a version with a tamarind twist, along with roasted garlic and heat from habaneros. Bonus: Fava beans, like all beans, are climate superheroes!

Ingredients (serves 1 to 2):

1 cup fava beans (I used dried)
1 tbsp cumin powder
Guzzle olive oil
1 tbsp Kick+Tang
1 lemon

Top with: sliced tomatoes, sliced cucumbers, parsley, and/or onions

1. To cook dried fava beans, I did a quick soak of bringing beans to a boil, then turning heat off and let soak for an hour. Then, cook for about 20 minutes, until tender.

2. Add guzzle of olive oil and powdered cumin. Don’t be stingy

3. Mash up.

4. Add Kick+Tang and mix.

5. Add lemon juice and other toppings as garnished.

Serve with thick pita or bread!