Phew – the fava beans were fine! Not burned after all. It’s not like me to leave cooking food unattended!
I seem to have gotten into the habit of photographing my food as if it was meant to be a screensaver. Maybe I should plate more food – but then I’d need nicer plates. White ones don’t always cut it! Hmm – it’s my birthday soon – who knows!
Ful Medames are essentially cooked fava beans mixed with chickpeas and tahini, garlic, lemon juice, cumin and parsley. When you think about it – it’s not far off being a deconstructed houmous – all the constituent ingredients are there.
One thing we aren’t really sure about is the fava beans have quite tough skins. Even after 24 hours of soaking and 2 hours of simmering. Maybe I’ll try this again with shelled fava beans (I have some) – I don’t think it’ll look as pretty though as the end product will all be the same colour – houmous coloured! They might go mushy too! Like houmous!
I like salads with this sort of texture. But I’m not sure I’d make this again. It’s bit of a faff. Fava beans aren’t readily available in a regular shop. That said – neither are mung beans and I’d make the mung bean casserole any day.
We’re off to the boat tomorrow – hopefully this day off work will produce some sun and we can be a little more productive. This salad will keep us going for sure. Along with the leftover egg stuffed tomatoes!