Egyptian Fava Beans

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My friend and colleague Laila Ghattas shared this recipe with me and it has become a favourite for a casual, high protein lunch or snack.

2 cans (19 oz each) fava beans, small or large
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
½ medium onion, diced
½ large cucumber, seeded and diced
3 small tomatoes, chopped
1 sweet pepper, seeded and diced
Sea salt and freshly ground pepper to taste
1-2 tbsp cumin
Freshly squeezed juice from 2 lemons

In saucepan, bring beans and their liquid to boil and cook beans until soft.

Drain and reserve liquid. Add ½ cup liquid to beans and mash. Add olive oil and remaining ingredients. Stir and serve warm or cold with pita.

Serves 6.

  • You can also cook dried fava beans and use them instead of the canned.

For more of these recipes, check out our cookbooks.

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