A classic Middle Eastern dish of fava beans and chickpeas, seasoned with tahini, lemon and garlic for a light and fresh vegan meal.






Skill level

Average: 3.8 (2 votes)


  • 3 450 g cans fava beans
  • 400 g can chickpeas
  • 3 garlic cloves
  • ½ tsp salt
  • 2 tbsp tahini
  • 1 lemon, juice
  • 1½ tsp ground cumin
  • 1 large tomato, finely chopped
  • ½ bunch parsley, finely chopped
  • olive oil, for drizzling
  • pita bread, sliced onion and tomato, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Add fava beans with their liquid to a large saucepan. Drain and rinse the chickpeas, then add to the pan of fava beans. Bring to the boil, then simmer over medium heat for 10 minutes.
  2. Meanwhile, crush the garlic with the salt in a mortar and pestle or on a chopping board.
  3. Place the crushed garlic, tahini, lemon juice and cumin in a large bowl and stir to combine. Pour in the fava bean and chickpea mixture and mash a little if you like. Stir in the tomato and most of the parsley.
  4. Serve the foul, scattered with the remaining parsley, a drizzle of olive oil and the sliced tomato, and with the pita bread and onion on the side.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.