One of my favorite childhood dishes, foul (“fūl”), is so delicious and filling (and so easy to make) that I just have to share it. It is traditionally eaten for breakfast, but is also welcomed at brunch or lunch. I’m preparing mine today for brunch, to be served along with a classy beet salad.
Fava Bean and Chickpea Foul
1 Can Fava Beans
1 Can Chickpeas
Juice of 1 Lemon
1 Tbsp Olive Oil
1 Tsp Cumin
Up to 1/2 Tsp Kosher Salt to taste
Black Pepper to taste
1/2 cup diced Tomato
1/2 cup diced Onion
1-2 cloves minced Garlic
1 Tbsp minced Parsley
*Garnish: sweet peppers, green onion, Parsley
- Pour the fava beans and the chickpeas together into a medium saucepan. Mix in the lemon juice, olive oil, cumin, salt and pepper.
- Cover, and start the beans heating over medium heat while prepping the remaining ingredients
- Add tomato, onion, garlic and parsley.
- Bring mixture to a boil, then reduce heat to low and let simmer uncovered for 20 minutes until most of the water is absorbed. Stir and gently smash occasionally with the back of a wooden spoon to help beans absorb the flavor of the sauce.
- Garnish finished foul with chopped sweet peppers, green onion and bit of fresh parsley.
1 Raw Beetroot
Top with Avocado and Balsamic Vinaigrette
- Peel the beetroot and carrot before slicing on the mandolin along with the radishes.
- Plate starting with the beetroot, then carrots and radish, followed by avocado and balsamic vinaigrette.
And there you have it. In about thirty minutes: a hearty and flavorful bean stew and beautiful, healthy veggie side-dish to wow your brunch mates.