Ful Medames

Method

1. 1

   Prepare the topping

   Toss the tomatoes and red onion with 1 tbsp lemon juice and a pinch of salt, then set aside at room temperature for at least 10 minutes, until juicy.

2. 2

   Warm the oil

   Heat 2 tbsp olive oil in a saucepan over low heat for 1 minute, until fluid and warm but not smoking.

3. 3

   Cook the garlic and cumin

   Add the garlic and cumin and cook over low heat for 30 seconds, stirring, until fragrant but not browned.

4. 4

   Simmer the beans

   Add the drained, rinsed beans and 150 ml fresh water. Bring to a gentle simmer over medium heat, then cook over low heat for 10 minutes, stirring occasionally, until steaming hot and very soft.

5. 5

   Adjust the texture

   If the beans look dry or catch on the pan, add water 1 tbsp at a time and stir over low heat for 1 minute, until loose and spoonable.

6. 6

   Mash the beans

   Remove the pan from the heat and mash about half the beans with a fork or potato masher for 1 minute, until creamy with some whole beans remaining.

7. 7

   Season the ful

   Stir in 2 tbsp lemon juice, ½ tsp salt and the black pepper, then warm over low heat for 1 minute, until steaming hot; taste and add more salt if needed.

8. 8

   Warm the pitta

   Warm the pitta in a dry frying pan over medium heat for 1 to 2 minutes per side, until hot and pliable.

9. 9

   Serve

   Divide the ful between four bowls and top with parsley and the tomato mixture; finish with the remaining 1 tbsp olive oil. Serve with pitta and offer tahini, chilli or extra cumin separately.

Tips

• Choose low-salt beans if available and taste before adding extra salt.
• Add water a tablespoon at a time if the beans thicken too much or begin to catch.
• The lemon is used for the ful and tomato topping, so no lemon wedges are needed.

Swaps

• Use chopped coriander instead of flat-leaf parsley.
• Serve with flatbread instead of pitta.
• Omit the chilli for a milder serving.

Storing

Refrigerate leftover ful and topping separately in covered containers for up to 3 days. Reheat the ful gently in a saucepan with a splash of water until steaming hot, then add the fresh topping.