Can I use dried fava beans and chickpeas?
Yes, but you will need to soak them overnight and cook them until tender before adding them to the recipe. This will significantly increase the prep and cook time.
BREAKFAST
Palestinian Fava Bean and Chickpea Stew with Cumin and Harissa (Ful Medames)
This hearty Palestinian Ful Medames recipe features tender fava beans and chickpeas simmered with aromatic cumin and a kick of harissa. It's a comforting and flavorful breakfast stew, perfect for a nourishing start to your day.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
02
Stir in the minced garlic, ground cumin, and harissa paste. Cook for 1 minute more, stirring constantly, until fragrant.
03
Add the drained and rinsed fava beans and chickpeas to the pot. Pour in 1/2 cup of water, then season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
04
Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the beans to soften further.
05
Lightly mash about one-third of the beans with the back of a spoon or a potato masher directly in the pot to create a slightly thicker consistency. This helps bind the stew.
06
Taste and adjust seasoning as needed. Serve hot, garnished generously with fresh chopped parsley.
About This Recipe
This hearty Palestinian Ful Medames recipe features tender fava beans and chickpeas simmered with aromatic cumin and a kick of harissa. It's a comforting and flavorful breakfast stew, perfect for a nourishing start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a smoother texture, you can mash more of the beans. If you prefer a spicier stew, increase the amount of harissa paste. A squeeze of fresh lemon juice just before serving brightens the flavors.
Easy Substitutions
If fresh fava beans are unavailable, canned are perfectly fine. You can substitute a pinch of cayenne pepper for harissa if you don't have it, though the flavor profile will be slightly different. Feel free to add a chopped tomato or bell pepper with the onion for extra vegetables.
Storage & Reheating
Store leftover Ful Medames in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen the consistency.
Serving Suggestions
Serve with warm pita bread for dipping. Top with a drizzle of extra olive oil, a sprinkle of sumac, or a dollop of plain yogurt. A side of sliced cucumbers, tomatoes, and olives complements the stew beautifully. You can also add a fried or boiled egg on top for extra protein.
Common Mistakes
Overcooking the beans can make them mushy, so keep an eye on the simmering time. Not mashing some of the beans will result in a thinner, less satisfying stew. Forgetting to adjust seasoning at the end can leave the dish bland; always taste and add more salt, pepper, or harissa as desired. Using too much harissa initially can make it overly spicy, so start with a smaller amount and add more gradually.
Frequently Asked Questions
Is this recipe vegan?
Yes, this recipe is naturally vegan as written.
What is harissa paste?
Harissa is a spicy chili paste common in North African and Middle Eastern cuisine, made from roasted red peppers, Baklouti peppers, garlic, caraway, coriander, and olive oil.
Can I make this ahead of time?
Absolutely! Ful Medames often tastes even better the next day as the flavors have more time to develop. Just reheat gently.
MORE TO KNOW
Ful Medames is a staple across the Middle East and North Africa, with each region having its own variations. The key to a good Ful is the slow simmering that allows the beans to become incredibly tender and absorb all the spices. Mashing some of the beans creates a creamy texture without needing to add any dairy, making it naturally vegan. This dish is not just for breakfast; it makes a fantastic light lunch or dinner as well.
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