Foul (pronounced “FOOL”) is a classic Egyptian breakfast. A far cry from sugary sweet cereal, it’s spicy and satisfying and tastes best when scooped with pieces of warm pita or crusty French bread.
Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- ½ cup plus 2 Tbsp. olive oil, divided
- 2 garlic cloves, peeled and finely chopped
- 1 small onion, peeled and finely chopped
- 1 large tomato, seeded and chopped, separated into two equal portions
- ½ tsp. chili powder
- ½ tsp. ground cumin
- 1 can (19 oz.) fava beans, with liquid
- 2 small jalapeño peppers, seeded and finely chopped
- ½ cup chopped parsley
- 2 Tbsp. lemon juice
- Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add garlic, onion, half the tomatoes, chili powder, and cumin. Sauté until soft and fragrant, about 3–4 minutes.
- Add the fava beans and liquid. Bring to a boil, then lower heat to medium-low. Simmer for 10–15 minutes. Remove from heat and let cool. Drain beans and reserve the liquid.
- Put beans in a large bowl and toss with jalapeño peppers, herbs, lemon juice, and remaining olive oil. If you like a little more sauce, add a little of the reserved cooking liquid.