• Preparation time: 10 minutes (plus soaking time if using dried beans)
• Cooking time: 1-1.5 hours (for dried beans) or 20-30 minutes (for canned beans)

• Servings: 4
• 400g dried fava beans (or 2 x 400g cans of fava beans, drained and rinsed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, finely chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional toppings: chopped boiled egg, diced tomato, diced cucumber, chilli flakes

Preparation (if using dried fava beans):

• Soak the dried fava beans in water overnight.
• Drain and rinse the beans, then place them in a large pot.
• Cover with fresh water and bring to a boil. Reduce heat and simmer for 1-1.5 hours, or until the beans are tender.

Cooking:

• If using canned beans, start here. Heat the olive oil in a large pan over medium heat.
• Add the chopped onion and garlic, and sauté until softened and golden brown, about 5-7 minutes.
• Add the chopped tomato and ground cumin, cooking for another 5 minutes until the tomato is softened.
• Add the cooked (or canned) fava beans to the pan. Use a fork or potato masher to lightly mash some of the beans, leaving some whole for texture.
• Pour in about 200ml of water (or the cooking liquid from the dried beans if you used them). Simmer for 10-15 minutes until the mixture is thick and creamy. Add more water if it gets too dry.
• Season with salt, pepper, and lemon juice to taste.

Serving:

• Spoon the ful medames into bowls.
• Drizzle with a little more olive oil and garnish with chopped parsley.
• Add any optional toppings you prefer.