Lebanese Style Ful Medamas

A very popular Middle Eastern breakfast or brunch. This fava bean & chickpea porridge will keep you satisfied for hours.

Ingredients
4 x 400g cans fava beans
2 x 400g cans chickpeas
1 tsp cumin
2 cloves crushed garlic
2 tsp salt
1/4 cup extra virgin olive oil (plus extra for serving)
Juice of 1 1/2 lemons

Method
Drain and rinse cans of fava beans & chickpeas.

Place in a large saucepan with cumin. Add just enough water to cover beans & peas. On a medium heat bring to the boil. All you are doing is heating through the beans & chickpeas.

Once it comes to the boil take off heat. Drain beans & chickpeas into a bowl, remembering to retain at least 1 - 1 1/2 cup of the liquid you boiled it in (this is important!). 

Roughly mash with a spoon or pestle and add the garlic, salt, olive oil & juice of 1 1/2 lemons (add more or less to taste). Mix together (please note: the longer you leave this mixture to stand the more of the liquid it will absorb & dry out.)

Serve in bowls topped with chopped mint, parsley, spring onions, tomatoes & radish & a big drizzle of extra virgin olive oil. You can eat it with a spoon as you do a typical porridge but I recommend you eat it with some fresh Lebanese bread!

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