AuthorJanellaGF DF VG V SF NF
Literally meaning ‘stewed dried beans’, Ful is a common breakfast in the Middle East, and we’ve recently started catching on. Ful is made up of broad beans, spices, sometimes a boiled egg, and pieces of flatbread. It’s traditionally made with dried beans that require hours of preparation, but I’ve written a modern day Ful recipe so we can enjoy it more often, as it’s faster to put together. Of course Ful isn’t limited to the morning – it can be enjoyed at any time of the day or night.
Drain and rinse the tinned beans or, if using frozen, prepare according to the instructions on the packet. You may need to peel them.
Then pop them in a frying pan over medium–high heat with the garlic and water and cook for a couple of minutes. Once the beans are hot, roughly mash with a fork, then spoon onto a plate.
In a small bowl, mix together the lemon juice, olive oil, cumin and salt.
Pour the dressing over the beans and mix well. Sprinkle on the paprika and serve with loads of parsley and the flatbread.
V A R I A T I O N S
* Tinned broad beans can be difficult to find, but chickpeas, navy or kidney beans are great alternatives.
* Use only half the broad beans, serve on a bed of Hummus (page 160) and garnish with chickpeas, chopped parsley, sliced onion and a boiled egg. For 2 people.
* Try it with cubes of goat’s feta, olives and sliced cucumbers.
* Replace the flatbread with 185 g (6½ oz/1 cup) cooked quinoa.
* It’s lovely with Tahini dressing (page 160), boiled eggs, sliced tomato and raw onion wedges.
* Add a dollop of quark and a fermented veggie, such as sauerkraut or dill pickles.
Ingredients
Directions
Drain and rinse the tinned beans or, if using frozen, prepare according to the instructions on the packet. You may need to peel them.
Then pop them in a frying pan over medium–high heat with the garlic and water and cook for a couple of minutes. Once the beans are hot, roughly mash with a fork, then spoon onto a plate.
In a small bowl, mix together the lemon juice, olive oil, cumin and salt.
Pour the dressing over the beans and mix well. Sprinkle on the paprika and serve with loads of parsley and the flatbread.
