Full Medames

Ingredients for 2 servings:

• 200 g beans (fava beans)
• 600 ml water
• 2 tsp salt
• 1 onion(s)
• 1 chili pepper(s), green
• 2 garlic cloves
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp maple syrup
• 1 ½ tsp cumin powder
• 300 ml cooking water
• 80 g tahini
• 80 ml water
• 3 ½ tbsp lemon juice
• 1 garlic clove(s)
• ½ tsp salt
• e.g. parsley
• e.g. cucumber(s)

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 30 minutes

To make the ful medames, soak the fava beans in plenty of water overnight. The next day, drain and rinse the beans. Cook the beans in three times the amount of water uncovered over medium heat for about 50 minutes. 15 minutes before the end of the cooking time, add 1 teaspoon of salt. Drain the beans, reserving the cooking water. In the meantime, finely chop the onion, chili pepper, and garlic. Heat olive oil in a sufficiently large pot and sauté the onion, chili pepper, and garlic over medium heat for about 3 minutes, stirring constantly. Add the tomato paste, maple syrup, and cumin and fry for 2 minutes. Add the beans and deglaze with the cooking water. Add the remaining salt and simmer with the lid on over low heat for about 20 minutes, stirring occasionally. Then mash or puree about 1/3 of the ful. For the tahini sauce, mix the ingredients with about 80 ml of water until you have a smooth, creamy sauce. Serve the ful medames attractively on a mirror of tahini sauce and garnish with finely chopped parsley and diced cucumber. Tip: Vegan naan bread goes perfectly with this dish. You can find my recipe here: https://www.chefkoch.de/rezepte/4078901638055334/Veganes-Naan-Brot.html