This simple ful is Mama’s favourite. The only thing you cook is the fava beans in this recipe, and everything else goes on raw, which gives you a wonderful fresh summery ful.
1 can ful (i get the ones that have a few chickpeas in too)
1 tsp salt
1 tsp cumin
3 plump on-vine tomatoes
3 garlic cloves
a palmful of pomegranate seeds
a bit of parsley
a few good glugs of extra virgin olive oil
half a lemon, and another half cut into wedges to serve
empty the can of ful beans into a frying pan, refill the can with water and empty that into the beans too. cook on a medium heat for about 10-15 minutes making sure that the water doesn’t dry off
while the ful beans are cooking, finely chop the garlic and tomatoes keeping them separate. salt the tomatoes and add the juice of half a lemon.
using a potato masher, crush 1/3 of the of the ful beans and then mix the crushed and whole beans together and add the salt and cumin and leave on the heat for another minute or two making sure they stay quite wet.
then pour the ful into a serving bowl or plate, and scatter over the chopped tomatoes, chopped garlic, pomegranate seeds and give a good dousing in the olive oil and sprinkle over a touch of parsley.
Serve with sweet mint tea and warm pita bread
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