Ful Medames (Egyptian Fava Bean Stew)

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 teaspoons ground cumin
• 2 1/2 teaspoons crushed red pepper
• 3 tablespoons sesame seeds
• 6 cans (15 ounces each) fava beans, drained and rinsed
• Grated rind and juice of 4 lemons
• 3 1/2 cups water
• Salt and black pepper, to taste
• 1/2 cup chopped fresh parsley
• Olive oil (for sprinkling)

1. 1. In a large flameproof casserole over medium heat, heat the olive oil. Add the onions and garlic and cook, stirring often, for 8 minutes.
2. 2. Stir in the cumin and crushed red pepper. Cook, stirring, for 1 minute. Stir in sesame seeds. Cook 1 minute more.
3. 3. Add the fava beans, lemon rind and juice, and water. Bring to a boil, lower the heat, set on the cover askew, and simmer for 20 minutes.
4. 4. Remove 1/3 of the bean mixture from the pot. With a potato masher, mash the beans. Stir the mashed beans back into pot. Season with salt and pepper. Remove 2 cups of the stew for the pita pockets.
5. 5. Ladle the remaining stew into bowls and garnish with chopped parsley and olive oil. Serve with a crusty loaf.

olive oil, onion, garlic, ground cumin, red pepper, sesame seeds, fava beans, lemons, water, salt, parsley, olive oil

Taken from www.epicurious.com/recipes/member/views/ful-medames-egyptian-fava-bean-stew-51695011 (may not work)