Feeds: 2 - 4
Prep: 10 minutes
Cook: 5 minutes
Super speedy, extremely satisfying and good for you - what more could you want? In Syria this would be made and served in a huge serving platter alongside other variations made with tahini (which we'll do another post on!) and the entire extended family would gather to eat together.
Of course, you don't have to have thirty family members to enjoy this dish; in our household of two, we often make this the night before a workday to have for lunch or have it alongside some boiled eggs (typical of a Syrian breakfast) on a weekend.
Note: In this particular recipe we've used both fava beans and chickpeas but you can just make this with the fava beans alone.
Ingredients:
400g tin fava beans
400g tin of chick peas
2 garlic cloves
1/2 a lemon
2 spring onions
20g fresh parsley
2 tomatoes
Handful of fresh mint leaves
100ml olive oil
1 tsp red bell pepper flakes
2 tsp cumin
1/4 of a green chilli (optional - the one we used wasn't spicy)
Salt & white pepper to taste
Method:
1. Add the beans and chickpeas along with their liquid into a pan and top up with water until just covered
2. Bring to a boil and simmer gently for 3 minutes until they're cooked through (these are already cooked don't forget)
3. Finely slice the parsley, spring onion and mint leaves and dice the chilli and tomatoes. Squeeze the lemon and mince the garlic cloves.
4. Drain the beans and chickpeas, and retain half of the liquor. Place them in a serving bowl and add the rest of the ingredients and mix.
5. Add a little of the cooking liquor to your desired consistency. We like this to be juicy but not too watery. Taste and adjust the salt, lemon and oil to your liking. We to like to serve with a sprinkle of cumin and an extra drizzle of olive oil on top.
It's as easy as that. We'd love to see your recreations, tag @TheFoodInstatution if you try it!
R & J x
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