As Palestinians we are used to hearing bad news. It sometimes seems like there is an endless and exhausting chain of sad stories, unbelievable news and horrors coming from Palestine. I remember when I was a little girl when there was some awful news story about a shooting or bomb attacks my mother would scrunch her eyes up and say ‘please don’t let them be Palestinian!’
This is why it is so important to always look for light, always find something to hope for and believe in to support you through the darker times.
For me this is breakfast with my family. When I was a student, my mother would make foul on my first day back at home from university while I spent hours talking to her about my term. Now, I cook it for my family to help shake off a tiring week and start our weekend fresh.
Today I cooked this breakfast to a full house at The Table at Greenbelt with Chris Rose form the Amos Trust. We cooked this food and spoke about the Boycott Movement and Morally Responsible Investment to support people to make good choices, especially when they are out buying their groceries, such as fresh herbs, avocados and dates- many of which some from illegal Israeli settlements in the West Bank which take resources from Palestinian communities and disposes Palestinians of their land and freedom.
I urge you to make this very simple dish for your brunch and see if it gives you hope too.
2 cans of foul (fava) beans
3 vine ripened tomatoes, chunky chopped
3 garlic cloves, finaly chopped
1 medium red chili, finely chopped
1 white onion, chunky chopped
3 tbsp extra virgin olive oil
½ tsp ground cumin
1 ½ tsp ground coriander
Handful of fresh coriander
2 pinches salt, ground
1 pinch black pepper
3 cups water
1. put the oil, onions, garlic and red chili in a pan over a medium heat for 5 minutes until translucent
2. add the tomatoes and stir for another 2 minutes
3. push the tomato and onion mix to one side of the pan and add the fava beans to the clear side of the pan and stir to heat through
4. once warm, move a few beans over with the tomatoes so they remain whole, and using a potato masher, mash the fava beans down to a rough paste
5. add the water, salt, pepper, ground cumin, ground coriander and mix the entire contents of the pan together and heat for 5 minutes, or longer until the mix is no longer wet/ watery (you want quite a thick consistency)
6. add the fresh coriander leaves and stir in
7. once the dip is a thicker consistency, so that the pan looks try as you take a wooden spoon through the mixture, remove to a serving bowl, garnish with remaining fresh coriander leaves and tahini.
8. serve in a large communal dish with warm bread.