Ingredients with Measurements:
- 2 cups dried fava beans
- 6 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2-3 red chili peppers, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Rinse the fava beans and soak them in water overnight.
2. Drain the beans and rinse them again. In a large pot, add the beans and 6 cups of water. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are soft.
3. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.
4. Add the cumin, coriander, paprika, salt, and black pepper to the onion and garlic mixture. Stir well and cook for 1-2 minutes.
5. Add the onion and garlic mixture to the pot of cooked fava beans. Add the chopped chili peppers and stir well.
6. Using a blender or food processor, blend the mixture until it is smooth and creamy.
7. Return the mixture to the pot and cook over low heat for another 10-15 minutes, stirring occasionally.
8. Add the chopped parsley and cilantro to the pot and stir well.
9. Serve the spicy ful medames hot, garnished with lemon wedges.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 38g
Protein: 12g
Fiber: 12g
Sodium: 500mg
Substitutions for ingredients:
- Dried chickpeas can be used instead of fava beans.
- Red pepper flakes can be used instead of fresh chili peppers.
- Parsley and cilantro can be substituted with other fresh herbs like mint or basil.
Variations:
- Add diced tomatoes or tomato paste to the mixture for a richer flavor.
- Top with crumbled feta cheese or diced avocado for added creaminess.
- Serve with pita bread or naan for dipping.
Tips and tricks:
- Soaking the fava beans overnight will help them cook faster and more evenly.
- Use a wooden spoon to stir the mixture to prevent the beans from breaking apart.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
Store leftover spicy ful medames in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spicy ful medames in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the spicy ful medames in a bowl, garnished with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh parsley, fresh cilantro, crumbled feta cheese, diced avocado.
Pairings:
Pita bread, naan, hummus, tabbouleh.
Suggested side dishes:
Grilled vegetables, roasted potatoes, cucumber salad.
Troubleshooting advice:
- If the mixture is too thick, add a little water to thin it out.
- If the beans are not soft enough after cooking for 2-3 hours, continue cooking until they are tender.
Food safety advice:
- Make sure to soak the fava beans overnight to ensure they are fully cooked and safe to eat.
- Store leftover spicy ful medames in the refrigerator and consume within 3 days.
Food history:
Ful medames is a popular Egyptian dish made from fava beans that dates back to ancient times. It is often served for breakfast or as a street food snack.
Flavor profiles:
Spicy, savory, earthy, herbaceous.
Serving suggestions:
Serve the spicy ful medames as a main dish or as a side dish with other Middle Eastern-inspired dishes.
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Region: Egyptian