Ful is Arabic for fava beans (as hummus is Arabic for chickpeas). This is another popular Middle Eastern salad to serve as part of a mezze (Middle Eastern appetizer table), alongside of hummus, or all by itself. It is a street food in the Middle East and is part of breakfast in Egypt. There are many versions of this dish. This is mine:
- Fava beans, 1 lb. dried (small) beans
- Chickpeas, 1/2 lb. dried
- Plum Tomatoes, 6 petite diced
- Garlic, 1 TB minced
- Extra virgin olive oil, 1/2 cup
- Lemons, juice of 2 (1/4-1/2 cup – I use closer to 1/2 cup)
- Cilantro, 1/2 bunch, chopped
- Salt, 1 TB (scant)
- Cumin, 1-1/2 TB
- Red pepper, crushed, 4 tsp. (scant)
- Rinse small fava beans and chickpeas, place together in a pot to cook, and add water 1-2″ over the top of the beans.
- Bring to a boil, reduce heat and simmer until done, 1-2 hours.
- While the fava beans and chickpeas are cooking, prepare the sauce.
- Petite dice the tomatoes. Cut the green beans as shown in the picture. Mince the garlic. Squeeze the lemons. Chop the cilantro.
- Add the extra virgin olive oil to a pan with the minced garlic and allow garlic to simmer for a moment.
- Add petite diced tomatoes and remaining seasonings except cilantro.
- Stir and simmer tomatoes and seasonings for a few moments until mixture is saucy. Turn off the heat.
- When sauce mixture is cooled, add cilantro.
- When beans are cooked and well-drained, place in a bowl or back in pot, and add sauce.
Ful can be served warm or cold. I prefer it warm.
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