Ful Nabet — Fava Bean Stew with Sesame Paste

Shopping list

• 400 g dried broad beans (fava beans) — soaked overnight

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• 1.5 l water

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• 100 ml tahini

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• 6 clove garlic cloves — crushed

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• 60 ml lemon juice — freshly squeezed

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• 1 tsp ground cumin

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• 3 tbsp olive oil

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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• 3 tbsp fresh parsley — finely chopped, for garnish

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• 0.5 tsp paprika — for garnish

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Step by step

1. 1

   Drain and rinse the soaked broad beans thoroughly. Transfer them to a large pot and cover with 1.5 litres of fresh water.

2. 2

   Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. Simmer, partially covered, for 1.5–2 hours, or until the beans are completely tender and beginning to break down. Stir occasionally and add more water if needed to keep the beans covered.

3. 3

   Once the beans are very soft, use a potato masher or the back of a wooden spoon to partially mash them in the pot, leaving some beans whole for texture. The consistency should be thick and stew-like.

4. 4

   In a small bowl, whisk together the tahini, crushed garlic, lemon juice, ground cumin, and 3–4 tablespoons of water until smooth and creamy. The tahini will seize at first but will loosen as you add more liquid.

5. 5

   Stir the tahini mixture into the bean pot, mixing thoroughly. Season generously with salt and black pepper.

6. 6

   Continue to simmer the stew for a further 10 minutes, stirring occasionally, until the flavours meld and the mixture is rich and creamy. Add a splash of water if it becomes too thick.

7. 7

   Taste and adjust the seasoning, adding more lemon juice, salt, or cumin as desired.

8. 8

   Transfer the ful nabet to a wide serving bowl. Drizzle with olive oil, sprinkle with paprika and chopped parsley.

9. 9

   Serve warm with flatbread or crusty bread for dipping.