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
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Ingredients
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4 tablespoons
oil
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1
onion, chopped
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3
cloves garlic, finely chopped
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1
bell pepper, chopped
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2
plum tomatoes, chopped
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19 ounces
canned fava beans, drained and rinsed
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1/4 teaspoon
ground cumin
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1/4 teaspoon
ground coriander
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1/4 teaspoon
black pepper
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salt, to taste
Directions
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Heat oil in a large skillet.
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Add onions, garlic and bell pepper. Saute for a few minutes until onions are browned and caramelized.
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Add tomatoes and cook until they are soft and mushy, about 10 minutes.
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In the meantime, puree the beans with 1/4 cup water in a blender or food processor. They should still be a little chunky.
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Add the bean puree to the skillet with 1 1/4 cups of water, cumin, coriander and pepper.
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Simmer for 20 minutes, stirring occasionally.
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Add salt to taste.
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Serve with Yemeni bread and zahawiq, Yemeni hot sauce.
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