Name: Ful Medames
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Ingredients: ¾ cup onion (sliced); 3 cups fava beans (or lupini beans, cooked); ½ cup vegetable broth (unsalted, preferably homemade); 1 tsp ground cumin; ¼ tsp salt (optional); 2 cups organic tomatoes (chopped); 2 jalapeño ((optional), seeded and roughly diced, See Chef’s Notes); 3 garlic cloves (roughly minced); 2 tbsp lemon juice (freshly squeezed); 1 cup organic spinach (chopped); 2 tbsp parsley (minced); green onion (sliced); organic tomato (chopped); lemon wedges; 1 tsp extra-virgin cold-pressed olive oil (optional)

1

Heat a large stovetop pot on medium-high heat. Add the onions and cook until translucent, about 3–4 minutes.

2

Add the beans, vegetable broth, cumin, and salt, if using. Mash about half the beans with a potato masher, fork, or spatula.

3

Turn the heat down to medium and stir in the 2 cups chopped tomatoes. Let cook for an additional 3–5 minutes.

4

In the meantime, add the jalapeño (if using), garlic, and lemon juice to a food processor and blend until finely minced and mixed together, about 30 seconds, scrape the sides with a spatula and blend again.

5

Add the jalapeño garlic mixture to the beans and mix well.

6

Toss in the spinach and parsley and stir until tender, about 30–60 seconds.

7

Remove from heat and garnish ful medames with chopped green onion, fresh chopped tomatoes, a drizzle of olive oil, if using, and lemon wedges.