Yemeni Foul (Chili)

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Yemeni Foul (Chili)

This hearty chili made with fava beans is usually eaten for breakfast in the Middle East but also makes a satisfying main dish for lunch or dinner.

Ingredients

• 1-14 oz can of fava beans (foul medamas), drained and liquid reserved
• ¼ of a medium sized onion, diced
• 1/4 bell pepper, diced
• ½ tomato, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of tomato paste
• ¼ teaspoon of salt
• 1 teaspoon cumin
• ½ teaspoon of paprika
• 2 tablespoons olive oil
• ¼ cup of water
• 6 pieces of whole grain pita bread
• *Optional: lime wedges, jalapeno pepper sliced

Directions

Ingredient prep

1. Drain the fava beans, reserving the liquid.
2. Pour half of the fava beans with half the liquid in a bowl and mash with a fork or masher.
3. Add the remaining whole beans to the bowl and stir to combine.
4. Gather all vegetables: dice onion and bell pepper, chop the tomato, mince the garlic.
5. Measure all the seasonings into a bowl.
6. Warm pita bread on a griddle or in the oven.

Cooking the foul

1. Heat the oil in a medium frying pan until shimmering.
2. Add onion, pepper and garlic and a pinch of salt and pepper and saute until fragrant, about 2-3 min.
3. Stir in tomato paste and spices and cook for 1 minute, stirring constantly.
4. Mix in water and tomatoes, stirring to incorporate then cover with lid and cook for a minute.
5. Add fava beans, folding and mixing until all ingredients have come together.
6. Cover with lid and let simmer until the beans are heated through and spices incorporated- about 3-4 min.
7. Serve with warm pita bread, lime and jalapeno, (if using).