Spicy Fava Bean Stew

|Ful Medames is the national dish of Egypt. It is a delicious spicy stew traditionally eaten for breakfast often with eggs. This version is inspired by the classic Egyptian dish using British-grown beans.|fava beans parsley red onion|500g fava beans25g fresh coriander10g fresh parsley¼ teaspoon cayenne pepper¼ teaspoon cinnamon1.5 teaspoon cumin1.5 teaspoon sugar or add to taste300ml tomato passata1 teaspoon tomato pastelemon juice from one lemon1 clove of garlic1 red onion1 small chili50ml sunflower oil plus oil for fryingpinch of saltpepper to taste|1) If using dried beans soak overnight. Drain place in a pan cover with plenty of water and cook until tender: 33-40 minutes in a pressure cooker an hour or more if boiling. If using canned beans just drain and rinse2) Chop the onions and garlic until very fine fry gently in a little oil. Chop and mix the herbs oil lemon juice chilli and spices3) Add the spice and herb mix to the onions and garlic and cook for a few minutes4) Add the passata and tomato paste plus 100ml of water5) Cook for a few more minutes and then add the beans continue to simmer and taste - add sugar salt and pepper to adjust seasoning. The beans are ready as soon as the seasoning is balanced though you can leave them to reduce for a thicker sauce6) Eat straight away or cool and freeze in portions. Delicious eaten with pitta bread tomato salad and a fried egg|0.00 minutes|6|https://hodmedods.co.uk/blogs/recipes/ful-medames-anglo-egyptian-fava-bean-stew