Ful Medames (Ethiopian Spiced Fava Bean Breakfast)

Ingredients

• •2 x 19 oz cans canned fava beans (broad beans), drained and rinsed
• •3 tbsp vegetable oil
• •1 small yellow onion, finely diced
• •3 garlic cloves, minced
• •0.5 tsp fresh ginger, grated
• •0.5 jalapeño or green chili, finely chopped
• •2 Roma tomatoes, diced
• •1 tsp ground cumin
• •0.5 tsp berbere spice blend
• •1 tbsp lemon juice
• •0.75 tsp salt
• •2 tbsp fresh cilantro or parsley, chopped
• •1 tbsp extra-virgin olive oil, to finish

Directions

1. 1Heat oil in a medium skillet over medium heat and cook onion for 5 minutes until soft.
2. 2Add garlic, ginger, and jalapeño; cook 1 minute.
3. 3Add diced tomatoes, cumin, and berbere; cook 4 minutes until tomatoes break down.
4. 4Add drained fava beans and 0.25 cup water; stir gently to combine.
5. 5Simmer 6–8 minutes, occasionally pressing some beans with the back of a spoon to create a rough, thick texture — leave plenty of whole beans.
6. 6Stir in lemon juice and salt; taste and adjust.
7. 7Transfer to a serving bowl, scatter with cilantro, and finish with a drizzle of olive oil; serve with injera, pita, or crusty bread and soft-boiled eggs alongside.

💡 Canned fava beans are sold at most Canadian grocery stores in the international aisle (Unico and Zergut brands are common) or any Middle Eastern grocer. If unavailable, canned chickpeas are a widely used substitute that works very well. Omit jalapeño and berbere entirely for a kid-friendly, mildly spiced version.

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