All kudos to the incredibly charming Nadia Gilbert!!
- 1 can fava beans (check your local middle eastern grocery for best quality, though they should be available in supermarkets also)
- 1 Roma tomato
- 8-12 cherry tomatoes
- 3 cloves of garlic
- bunch of parley
- cumin seeds
- olive and/or grapeseed oil
- juice of half a lemon
- for scooping: toasted pita bread or slightly
- (optional) chile oil
- (Optional) Soak a quartered purple or white onion soaked in olive oil while you prep (for dipping with!)
- Preheat oven to ~400 F
- Spread your cherry tomatoes on an oven pan covered in parchment paper, drizzle with olive oil and sprinkle with salt, then pop in oven for 15-20 mins
- Chop the Roma tomato into a mince, and dice the parsley - prep done!
- Make a garlic paste using a pestle & mortar + salt and olive oil
- On a stovetop pan, toast cumin seeds and then grind them.
- Add oil to the pan, then add both garlic paste (save some for later cooking!) and cumin powder to the pan on a medium heat.
- Drain, rinse, then add fava beans to pan, add a bit of hot water, and let that stew.
- After a few minutes, add some salt, black pepper, and chili paste.
- After some more minutes, mash the bean mix up with a potato masher or similar.
- Once cooked, add roasted and fresh tomatoes (leave some for garnish). Add the juice of approx. half a lemon.
- Top with high-quality olive oil, garnish (with parsley, tomatoes, onions, + garlic) and serve!
- You can eat with toasted pita bread OR chunks of the onion you soaked in the beginning! Add some extra olive oil and/or chile oil as desired.