Spicy Ful Medames with Chilli Oil
Inspired by techniques from Serious Eats.
Canned fava beans simmered with a garlic, cumin and chilli paste, olive oil and tahini, topped with chilli oil.
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Method
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Equipment
- mortar and pestle
- medium saucepan
- wooden spoon
- small pan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 333 kcal |
| Protein | 10 g |
| Carbohydrate | 23.7 g |
| of which sugars | 0.5 g |
| of which free sugars | 0.3 g |
| Fat | 23.2 g |
| of which saturates | 3.2 g |
| Fibre | 6.9 g |
| Salt | 2.02 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Paste
- 4 garlic cloves, roughly chopped
- 1½ tsp cumin seeds, toasted
- 1½ tsp Aleppo or mild red chilli flakes
- 1 g fine sea salt or table salt a pinch
Beans
- 2 x 400 g cans fava beans (one left with its liquid, one drained)
- 60 ml extra-virgin olive oil
- 1 tbsp tahini
- 3 tbsp lemon juice
Chilli oil
- 2 tbsp olive oil, for the chilli oil
- 1 tsp Aleppo or mild red chilli flakes
To finish
- 2 tbsp flat-leaf parsley, chopped
- 1
Pound. Crush the garlic, cumin, chilli flakes and salt in the mortar to a rough paste.
- 2
Simmer. Put the beans (with the liquid from one can), paste, 60 ml olive oil and tahini in the saucepan and cook over medium-high heat 5 min, stirring, until thick but still saucy.
- 3
Season. Stir in the lemon juice and lightly crush a few beans, leaving most whole.
- 4
Chilli oil. Warm the 2 tbsp oil with the chilli flakes in the small pan 1 min until red; do not let it smoke.
- 5
Serve. Spoon the beans into a bowl, pour over the chilli oil and scatter with parsley.
Storage
Keep covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
