Chickpea & Fava Stew

Serves 4

1 can fava beans
1 can chickpeas
1 clove garlic, minced
1 whole tomato, quartered
1 clove of garlic crushed
1 bunch Italian parsley, chopped
1 bunch fresh mint, chopped
2 tablespoons extra-virgin olive oil
1 whole lemon, juiced
4 whole pita bread or lavash bread

Drain and rinse the beans and place in a medium pot with water to cover and bring to a boil.

Make the dressing. Cook the quartered tomato in the microwave on medium for about 3 minutes, or until soft. Whisk together in a small bowl the 2 tablespoons of olive oil and the juice of half a lemon. Add the garlic, a dash of salt and the cooked tomato. Mix well.

Remove the beans from pot and place in a serving bowl, reserving the cooking liquid. While the beans are still hot mash some of the beans with wooden spoon, leaving some of the beans whole. Add some of the reserved cooking water (about 2 ladles) to achieve the desired consistency. Stir in the dressing mixture and the chopped parsley and mint. Season to taste, adding additional lemon juice if desired. Mix well and serve with pita or lavash bread.

COOK’S NOTES: This recipe uses ful medames, also known as Egyptian fava beans, which may be found in many supermarkets and at many international markets. Use standard can size of beans, usually 14.5-15.5 ounces.