Fava beans

Name: Fava beans (Ful)
Yield: Serves 4
Cuisine: Ethiopian
Ingredients: 3 cups (500 g) dried broad beans (fava beans), soaked overnight or until soft; olive oil, for cooking and serving; 4 hardboiled eggs, peeled and chopped; 1 green chilli, chopped, plus extra to serve; 1 teaspoon ground cumin; toasted flatbread, to serve; Salata aswad, to serve; Tamia, to serve; 80 g (2¾ oz) Greek-style feta cheese, diced; 1 tomato, chopped, plus extra to serve; 1 red onion, finely chopped

Ful

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tekebash & Saba

By Saba Alemayoh

Published 2023

About

One of my father’s favourite dishes was ful – a staple breakfast in Sudan. You can buy it ready-made at local corner shops or make it from scratch. There is a basic ful, or the gourmet variety where you add Tamia (falafel), feta and even boiled eggs.

Ingredients

3 cups (500 g) dried broad beans (fava beans), soaked overnight or until soft
olive oil, for cooking and serving

Africa
Sudan
Ethiopia
Vegetarian
Breakfast

Method

Drain the water from the broad beans and put them in a large saucepan. Cover with water, bring to the boil and cook for 20–30 minutes.

Drain the beans and use a potato masher to smash to a chunky consistency.

Put some olive oil into a frying pan over medium heat. Add the onion and stir until well cooked.

Add the tomato to the pan and cook for 1–2 minutes, then add the be