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Cumin fava beans (foul bil kammoun): recipe illustration
Everyday meals

Cumin fava beans (foul bil kammoun)

Slow-cooked fava beans, mashed and seasoned with garlic, cumin and lemon. This simple, filling dish is eaten warm with bread, often at breakfast or as part of a mezze spread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

249 kcal per serving

Protein
10.8 g
Carbohydrates
14.6 g
of which sugars
1.9 g
Fat
14.9 g
of which saturated fat
2.3 g
Fiber
4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely chop the onion and fry it in 2 tablespoons of olive oil for 6 to 8 minutes, until golden.
  2. Crush the garlic with the salt, add it to the onion with the cumin, and fry for 1 minute.
  3. Add the drained fava beans and a little water, about 100 ml, then simmer gently for 15 minutes.
  4. Roughly mash the beans with a fork or potato masher, keeping a rustic texture.
  5. Stir in the remaining olive oil and the lemon juice, then mix well.
  6. Adjust the seasoning and add black pepper.
  7. Serve warm with bread, sprinkled with parsley if you like.

Variations and tips

Old-fashioned version. Use 250 g of dried fava beans soaked overnight and cooked for 1 h 30 before following the recipe.

Using what's easy to find. Canned fava beans are sold in every supermarket and work perfectly in place of dried beans for a quick meal.

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Original Ecomely recipe.