Egyptian Fava Bean Stew

mattersofthebelly.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

500g dried fava beans

2 tsp. baking soda (sodium bicarbonate)

250g red lentils, washed and drained

subheading: FLAVOUR OPTIONS (per 1 cup cooked Fuul):

subheading: Traditional Egyptian Fuul:

1 tbsp. fresh lemon juice

1 tsp. ground cumin

½ tsp. ground coriander

2 tbsp. olive oil

optional: chopped tomatoes & onion

subheading: Tomato Fuul:

1 tbsp. tomato paste

1 tsp. harissa paste OR ½ tsp. chilli powder (optional)

1 tbsp. olive oil

subheading: Tahini Fuul:

1 tbsp. tahini paste

1 to 2 tbsp. fresh lemon juice

1 clove garlic, minced

chopped flat-leaf parsley

subheading: Curry Fuul:

1½ tsp. curry powder

1 clove garlic, minced

½ an onion, chopped

subheading: Butter Fuul:

1 to 2 tbsp butter (if you can get your hands on local Egyptian ‘zebda balady’, that is the BEST)

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