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Author Notes: 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
- 4 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 1 bell pepper, chopped
- 2 plum tomatoes, chopped
- 19 ounces canned fava beans, drained and rinsed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- salt, to taste
- 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.