Hearty Egyptian Ful Medames Lunch Bowls

Place a medium saucepan over medium heat and add the olive oil, minced garlic, and ground cumin.

Sauté the garlic for 1 minute until fragrant, making sure not to brown it too deeply.

Add the rinsed fava beans and 0.25 cups of water to the pan, stirring to combine.

Use the back of a large wooden spoon or a potato masher to crush about one-third of the beans, creating a thick and creamy texture.

Simmer the mixture for 5 to 7 minutes until the liquid reduces and the beans are heated through.

Remove from heat and stir in the fresh lemon juice and half of the chopped parsley.

Divide the bean mixture into bowls and top with the diced tomatoes and remaining parsley.

Garnish each serving with a light sprinkle of smoked paprika and a drizzle of olive oil before serving warm with flatbread.