Egyptian Ful Medames Bowls

Drain and rinse the canned fava beans thoroughly.

In a medium saucepan, combine the drained fava beans, 1/2 cup water, ground cumin, salt, and black pepper. Bring to a gentle simmer over medium heat.

Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until the beans are tender and slightly mashed. You can gently mash some of the beans with the back of a spoon for a creamier texture.

Remove from heat and stir in the lemon juice and 2 tablespoons of olive oil.

Divide the ful medames into two serving bowls.

Top each bowl with diced tomato and chopped fresh parsley.

Drizzle with a little extra olive oil before serving.