Servings: six to eight.
Despite the recipe’s name, these fava beans are nothing like the ones used in Western cooking. This addictive dish uses beans called foul mudammas, which are available in cans at Lebanese groceries. If you can’t find them, chickpeas are the best substitute.
Ingredients
1/3 cup olive oil
4 medium onions, chopped
2 cloves garlic, minced
4 medium tomatoes, chopped
2 cans (20 oz. each) foul mudammas, drained
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. cayenne
1/4 tsp. ground cardamom
Kosher salt and freshly ground black pepper to taste
1/4 cup fresh lemon juice
Preparation
Heat a medium frying pan over medium heat until hot. Add 1/4 cup of the olive oil to the pan, wait about 30 seconds, and then add the onions. Sauté until the onions are translucent, about 5 minutes. Add the garlic and tomatoes and cook for 5 minutes over medium heat. Add the beans and spices; cook for 15 minutes over low heat, stirring occasionally. Taste and adjust seasoning.
Just before serving, stir in the lemon juice. Drizzle the remaining olive oil over the beans and serve with pita bread.
