Egyptian Ful Medames

For 2 servings

• 400g tin fava beans, drained (reserve a little of the liquid)
• 2 tbsp olive oil, plus extra to serve
• 1 garlic clove, crushed
• 1/2 tsp ground cumin
• Juice of 1/2 lemon
• Salt and pepper, to taste
• 1 tomato, chopped, to serve
• Fresh parsley, chopped, to serve
• Flatbread, to serve

1. 1

   Before draining the tin of fava beans, set aside a couple of tablespoons of the liquid, this starchy liquid is useful for loosening the beans to the right consistency later, so don't tip it all away.

2. 2

   Put the drained beans in a small pan with a splash of the reserved liquid, just enough to keep them moist rather than dry.

3. 3

   Add the olive oil, garlic and cumin. Warm everything together over medium heat for 5 to 6 minutes, stirring occasionally, letting the garlic and cumin infuse into the beans as they heat through.

4. 4

   Using a fork or a potato masher, roughly mash about half the beans directly in the pan against the side, leaving the rest whole, you're aiming for a thick, textured consistency with some bite left, not a completely smooth paste, this is what gives the dish its traditional heartiness.

5. 5

   Stir in the lemon juice and season with salt and pepper, tasting as you go, fava beans can taste quite flat without enough acidity and seasoning, so don't be shy here. Warm through for a further 2 minutes.

6. 6

   Spoon into bowls, drizzle generously with a little extra olive oil on top, and finish with chopped tomato and fresh parsley scattered over.

7. 7

   Serve warm with flatbread for scooping, this dish is traditionally eaten by tearing the bread and using it to scoop rather than with cutlery.