Egyptian Ful Medames Breakfast Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 15 min · Beans · vegetarian, vegan, dairy-free
367 cal
16g protein
42g carbs
15g fat
per serving · estimated
Ingredients
- 1 15 oz can canned fava beans
- 1 garlic cloves
- 1/2 tsp ground cumin
- 1 lemon
- 1 1/2 tbsp extra-virgin olive oil
- 1 tomato
- 1/4 cup fresh parsley
- to serve warm pita bread
Method (tap to check — screen stays awake)
- Warm the fava beans with their liquid in a saucepan over medium heat, 5 minutes.
- Mash the garlic with 1/2 tsp salt and stir into the beans with the cumin.
- Roughly mash about half the beans with a fork for a creamy-chunky texture.
- Simmer 3 more minutes, then squeeze in the lemon.
- Spoon into a bowl, drizzle generously with olive oil, and top with diced tomato and parsley.
- Serve hot with warm pita for scooping.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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