How to Make Foul Mudammas

5 from 14 votes

Course: dip, main course, side dish

Cuisine: African, Arab, Middle Eastern

Servings: servings

Calories: 541kcal

2 cups dried fava beans, or 2 (15-ounce) cans, reserve liquid
1 cup dried chickpeas (AKA garbanzo beans), or 1 (15-ounce) can, rinsed and drained
1 Tablespoon olive oil
1/2 medium red onion, chopped fine
4 garlic cloves, minced
1/8 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon Himalayan sea salt
2 teaspoons ground cumin
1/2 cup low-sodium veggie broth
1/8 cup unsalted tahini
1/4 cup freshly squeezed lemon juice
1 cup chopped grape or cherry tomatoes, or other tomatoes of your choice
1/2 cup chopped parsley
1/4 cup chopped scallions, optional

Put the dried fava beans into a large-sized bowl or pot. Cover by 3 to 4 inches of water and refrigerate overnight. Do the same with the dried chickpeas in a separate medium-sized bowl or pot.
In the morning drain the water from the fava beans, rinse them, then recover with a couple of inches of fresh water and put them back into the refrigerator. Repeat this same process with the soaking chickpeas.

Drain and rinse the chickpeas one more time. Put them into a saucepan with enough fresh water to cover by a few inches. Mostly cover the pan and bring to lively simmer over medium-high heat. Simmer for about 1-1/2 hours, or until al dente. Adjust the heat if necessary to keep at a simmer and add more water if needed so the chickpeas stay submerged. Drain the water from the pan and set the cooked chickpeas aside.
While the chickpeas are cooking, drain and rinse the fava beans then peel away their skins. This step will take at least 20 minutes so enlist help! See video.
Put the skinned fava beans into a saucepan with enough fresh water to cover by a few inches. Mostly cover the pan and bring to lively simmer over medium-high heat. Simmer for about an hour or until the beans are very soft and breaking apart. Adjust the heat if necessary to keep at a simmer and add more water if needed so the fava beans stay submerged.
When the fava beans are very soft, strain over a heat-proof bowl and reserve the liquid.

If a thick stew is desired, mash about one third of the cooked or canned fava beans with a potato masher. If your goal is to create the consistency of dip, mash all of the fava beans.
Put the oil in a Dutch oven over medium-high heat with a bit of the onion. When it starts to sizzle add the rest of the onion and sauté until softened. Add the garlic, peppers, cumin, and salt. Stir and sauté for about 30 more seconds.
Add the chickpeas, the fava beans, veggie broth, and tahini to the pan. Also add some of the reserved fava bean cooking liquid (or liquid from canned fava beans), more or less depending on the consistency desired; stir everything together. Simmer for about 5 minutes. Turn off the heat and stir in the lemon juice.
When serving, top each bowl with the tomatoes, parsley, and scallions.

Serve with flatbread such as my Vegan Gluten Free Tortillas.
As an option, drizzle a bit of extra virgin olive oil onto each bowl of foul mudammas right before serving.
Mint and oregano also go well with this dish