Servings: 4 to 6

2 400g tins fava beans 2 400g tins fava beans
1 tsp cumin seeds 1 tsp cumin seeds
2-4 garlic cloves, peeled 2 to 4 garlic cloves, peeled
Salt Salt
2 tbsp extra-virgin olive oil, plus extra to serve 2 tbsp extra-virgin olive oil, plus extra to serve
1 large onion, peeled and finely chopped 1 large onion, peeled and finely chopped
2 tomatoes, chopped 2 tomatoes, chopped
1 green chilli, finely chopped (optional) 1 green chilli, finely chopped (optional)
1 lemon 1 lemon
1 small bunch flat-leaf parsley 1 small bunch flat-leaf parsley

Drain the tinned beans into a large pan with about half of their liquid (reserve the rest), then heat up
Toast the cumin seeds in a dry frying pan until aromatic, then tip into a mortar, add the garlic and a pinch of coarse salt, and pound to a paste
Put the oil in the same frying pan on a medium heat, then fry the onion until softened.
Add the tomato and chilli, if using, and fry for another five or so minutes, until the tomato has broken
Mash about a quarter of the beans to help thicken the sauce, then stir in the onions, tomatoes and garlic paste, and cook gently, stirring occasionally, for about 10 minutes, adding more liquid, especially when using tinned beans, if the mix looks too dry.
Add a squeeze of lemon juice and season to taste.
Serve sprinkled with chopped flat-leaf parsley and more extra-virgin olive oil
Serve with warm flatbreads, lemon wedges, salad, pickles and so on on the side as desired.