Foul is a popular street food item throughout the Middle East & North Africa. This fava bean stew has slight differences from country to country.
There is a local Yemeni restaurant that I frequent. I used my experience there as a guide coupled with the recipe found on the Queen of Sheba blog to create this version —Mireille
cloves garlic, finely chopped
bell pepper, chopped
plum tomatoes, chopped
canned fava beans, drained and rinsed
salt, to taste
In This Recipe
Heat oil in a large skillet.
Add onions, garlic and bell pepper. Saute for a few minutes until onions are browned and caramelized.
Add tomatoes and cook until they are soft and mushy, about 10 minutes.
In the meantime, puree the beans with 1/4 cup water in a blender or food processor. They should still be a little chunky.
Add the bean puree to the skillet with 1 1/4 cups of water, cumin, coriander and pepper.
Simmer for 20 minutes, stirring occasionally.
Add salt to taste.
Serve with Yemeni bread and zahawiq, Yemeni hot sauce.