Ful Medames

Ingredients

• 3 cupscooked fava beans — with a little of their liquid
• 1red onion — finely chopped
• 3 clovesgarlic — minced
• 2tomatoes — chopped
• 1green chili — minced
• 3 tbspolive oil
• 2 tbsplemon juice
• 1/2 cupplain yogurt — optional
• 1 tspberbere
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Start by finely chopping 1 red onion and mincing 3 cloves of garlic. Dice 2 tomatoes and finely chop 1 green chili. These will form the aromatic base of your Ful Medames, ensuring each bite is infused with flavor.
2. In a large, dry pot, add the finely chopped onion and cook over medium heat. Stir frequently until the onion becomes translucent and begins to take on a golden hue. This process should take a few minutes and will help develop a rich flavor base.
3. Once the onions are golden, add 3 tbsp of olive oil to the pot. Stir in the minced garlic and 1 tsp of berbere. Allow the spices to bloom, stirring continuously for about a minute, until the mixture is fragrant and the garlic is soft but not browned.
4. Add the diced tomatoes and chopped green chili to the pot. Stir well to combine, allowing the tomatoes to break down slightly and release their juices. This should create a thick, aromatic base for the dish.
5. Introduce 3 cups of cooked fava beans to the pot, stirring them into the tomato mixture. Pour in 2 tbsp of lemon juice, which will brighten the flavors and help the beans absorb the spices.
6. Reduce the heat to low and let the mixture simmer gently. Stir occasionally, allowing the flavors to meld and the sauce to thicken. The dish is ready when the beans are tender and the sauce has reduced to a thick, rich consistency.
7. Taste the Ful Medames and adjust with 1 tsp of fine salt, or to your preference. Serve immediately with a side of injera, allowing the tangy bread to soak up the flavorful sauce. Optionally, top with 1/2 cup of plain yogurt for a creamy contrast.