World Flavors Cookbook

Ancient Egyptian Fava Bean Stew

Dried fava beans slow-cooked with garlic, onion, and cumin — the ancient ancestor of ful medames, Egypt's national dish eaten continuously for 4,000 years.

Cuisine: Ancient World

Ingredients

• 400g dried fava beans, soaked overnight
• 1L water
• 6 cloves garlic, minced
• 1 onion, diced
• 3 tbsp olive oil
• 2 tsp cumin
• 1 tsp coriander
• Salt
• Lemon juice
• Fresh parsley or coriander

Instructions

1. Drain soaked beans. Simmer in fresh water 1.5-2 hours until very tender.
2. Drain, reserving some cooking liquid.
3. Mash beans partially — leave some whole.
4. Fry garlic and onion in oil until golden. Add cumin and coriander.
5. Add to mashed beans with enough cooking liquid to make a thick stew.
6. Season generously with salt and lemon juice.
7. Top with fresh herbs and a drizzle of oil.