Ful with Injera

Ingredients

• 2 cupscooked fava beans
• 1onion — chopped
• 2 tbspoil
• 1tomato — chopped
• as neededinjera — for serving

Method

1. Begin by finely chopping 1 onion and 1 tomato. The onion should be diced small to ensure it cooks evenly and blends well with the fava beans, while the tomato should be chopped into small cubes to release its juices during cooking.
2. Heat 2 tablespoons of oil in a medium-sized frying pan over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, which should take about 5 minutes. This will create a sweet base for the dish.
3. Add the chopped tomato to the pan with the onions. Stir to combine, allowing the tomato to soften and release its juices. Cook until the mixture becomes saucy and the tomato pieces are tender, which will help meld the flavors together.
4. Stir in 2 cups of cooked fava beans. Gently mash some of the beans with the back of a spoon while leaving others whole, creating a varied texture. Cook for an additional 5 minutes, stirring occasionally, until the beans are heated through and the mixture is well combined.
5. Taste the mixture and adjust seasoning if necessary, adding salt or other desired spices to enhance the flavor. The final texture should be thick and hearty, with a balance of mashed and whole beans.
6. To serve, place a piece of injera on a plate and spoon the warm fava bean mixture onto it. Injera will soak up the flavors, providing a tangy contrast to the rich bean mixture. Serve immediately, allowing everyone to enjoy the comforting aroma and flavors of this traditional Ethiopian breakfast dish.