AuthorEden HagosYields2 ServingsCategoryAfrican
A popular dish across the Middle East and Africa (especially Ethiopia, Egypt, and Sudan), ful is a popular protein-packed stew with lots of potential. The base of the dish is created with red onions, tomatoes, and garlic which are cooked down before fava beans are added in with various spices. Together, these ingredients deliver a rich and spicy umami flavour that leaves you feeling satisfied and energized.
Every family recipe is different, but here's the one that we love in my house for breakfast. I hope it becomes part of your morning routine too!
Ingredients
Directions
Empty and drain the can of Fava beans into a bowl.
Crush the beans roughly with the back of a wooden spoon and set aside. Alternatively, you can add the whole beans to the stew and crush them together with the garlic-tomato mixture — it's up to you.
Saute the diced onions until they've softened.
Then, add the cumin, garlic, and crushed tomatoes.
Stir the mixture together until well combined.
Add the fava beans (make sure they're drained!) and stir them into the mixture, adding water if it becomes too thick.
If you like a spicier stew, add in the minced jalapeno peppers at this stage.
Simmer the bean stew on medium heat until it has reached the consistency you prefer. I typically cook it down for about 10 minutes.
Taste the stew to ensure that salty enough for you.
Scoop the ful from your saucepan/pot and spread it evenly in each bowl.
Top it with diced red onion, tomato, bell pepper, the boiled egg sliced in half, Berbere spice, olive oil, and a dollop of yoghurt or sour cream.
Serve the ful with your favourite flatbread for a complete meal.
Make sure you eat it with your hands for an authentic East African experience. Enjoy!
Ingredients
Directions
Empty and drain the can of Fava beans into a bowl.
Crush the beans roughly with the back of a wooden spoon and set aside. Alternatively, you can add the whole beans to the stew and crush them together with the garlic-tomato mixture — it's up to you.
Saute the diced onions until they've softened.
Then, add the cumin, garlic, and crushed tomatoes.
Stir the mixture together until well combined.
Add the fava beans (make sure they're drained!) and stir them into the mixture, adding water if it becomes too thick.
If you like a spicier stew, add in the minced jalapeno peppers at this stage.
Simmer the bean stew on medium heat until it has reached the consistency you prefer. I typically cook it down for about 10 minutes.
Taste the stew to ensure that salty enough for you.
Scoop the ful from your saucepan/pot and spread it evenly in each bowl.
Top it with diced red onion, tomato, bell pepper, the boiled egg sliced in half, Berbere spice, olive oil, and a dollop of yoghurt or sour cream.
Serve the ful with your favourite flatbread for a complete meal.
Make sure you eat it with your hands for an authentic East African experience. Enjoy!
