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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.
