Egyptian Ful Medames with Cumin and Lemon
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, gluten-free, dairy-free
310 cal
15g protein
40g carbs
10g fat
per serving · estimated
Ingredients
- 1 can (15 oz) canned fava beans
- 2, minced garlic cloves
- 1 tsp ground cumin
- 1, juiced lemon
- 2 tbsp extra-virgin olive oil
- 1, diced tomato
- 2 tbsp, chopped fresh parsley
Method (tap to check — screen stays awake)
- Warm the fava beans with their liquid in a saucepan over medium heat for 5 minutes.
- Add the garlic and cumin and cook for 2 minutes.
- Mash about half the beans with a fork to thicken the mixture, keeping the rest whole.
- Stir in the lemon juice and season with salt.
- Transfer to a bowl and top with diced tomato, parsley, and a generous drizzle of olive oil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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