Name: Ful Medames Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 1 can Red or brown fava beans (14 fl oz / 398 ml); 1 can Chickpeas (14 fl oz / 398 ml); ½ tsp Ground cumin (adjust to taste); Kosher salt and black pepper to taste; 1 Medium tomato, finely diced; ¼ cup Fresh parsley, chopped; 1-2 Hot peppers, minced (optional); 1 Garlic clove, minced (optional, use as desired); 2 tbsp Extra virgin olive oil; 2 tbsp Lemon juice; Additional olive oil and lemon juice for garnishing

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Introduction

Ful Medames is a beloved Middle Eastern dish made from slow-cooked fava beans, seasoned with fresh herbs and lemon juice. It’s hearty, flavorful, and perfect for a nutritious breakfast or light meal.

A round white plate holds a brown ceramic bowl on the left filled with a chunky dip made of beige chickpeas and tomatoes, topped with red diced tomatoes, green jalapeño slices, and green herbs. To the right of the bowl are three long slices of light green cucumber with seeds visible, bright red tomato wedges, a whole yellow pepper with stem standing upright near the center, and light beige folded pita bread pieces piled on the bottom right. A bunch of fresh green mint leaves is placed above the bowl. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can red or brown fava beans (14 fl oz / 398 ml)
1 can chickpeas (14 fl oz / 398 ml)
½ tsp ground cumin (adjust to taste)
Kosher salt and black pepper to taste
1 medium tomato, finely diced
¼ cup fresh parsley, chopped
1-2 hot peppers, minced (optional)
1 garlic clove, minced (optional, use as much as you like)
2 tbsp extra virgin olive oil
2 tbsp lemon juice
More olive oil and lemon juice for garnish

Instructions

Step 1: In a small pot over medium heat, pour in both cans of fava beans and chickpeas, including their liquid. Bring to a boil, then reduce to a simmer and cook for 5-8 minutes until the beans are fork tender. Season with ground cumin, salt, and pepper.
Step 2: Mash about half of the beans using the back of a fork or potato masher, aiming for a chunky texture. Add a little water if needed to keep the mixture slightly runny.
Step 3: In a small bowl, combine the diced tomato, chopped parsley, olive oil, lemon juice, and a pinch of salt to make the dressing. Add minced hot peppers and garlic if using.
Step 4: Stir half of the dressing into the mashed beans and heat through. Taste and adjust seasoning as necessary.
Step 5: Transfer the beans to a serving bowl. Top with the remaining dressing, a generous drizzle of olive oil, and a squeeze of fresh lemon juice. Serve with pita bread and fresh vegetables.

Tips & Variations

For extra flavor, warm the olive oil with garlic and chili flakes before mixing it into the beans.
Try adding a boiled egg or a sprinkle of feta cheese on top for a richer dish.
You can substitute fresh fava beans if available, but canned beans make this recipe quick and easy.
Adjust the level of hot pepper according to your spice preference or omit for a milder version.

Storage

Store leftover Ful Medames in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or olive oil to loosen the texture. Best enjoyed fresh but keeps well for quick meals.

How to Serve

A light blue bowl holds a thick stew made of brown and beige beans mixed with herbs, creating a chunky texture with some oily shine on the surface. On top, there is a layer of chopped red tomatoes and green sliced jalapeños mixed with chopped green herbs, placed in the center as fresh garnishes. A silver spoon lies on the right edge of the bowl, partially submerged in the stew. In the background, there is a small stack of flat round bread on a white plate atop a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Ful Medames without canned beans?

Yes, you can use dried fava beans and chickpeas, but they need to be soaked overnight and cooked for a longer time until tender. Canned beans speed up the process significantly.

What should I serve with Ful Medames?

Ful Medames pairs beautifully with warm pita bread, fresh vegetables like cucumbers and tomatoes, and extra lemon wedges for squeezing. It’s also great alongside eggs or olives for a complete meal.