A classic Middle Eastern dish of fava beans and chickpeas, seasoned with tahini, lemon and garlic for a light and fresh vegan meal.
- 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
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.
- 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.
- Meanwhile, crush the garlic with the salt in a mortar and pestle or on a chopping board.
- 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.
- 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.
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Photography by Adam Liaw.