Ful Muddamus is a simple fava bean soup that is eaten for breakfast in Egypt and other parts of Africa. It’s delicious solo or with rice or bread. Fava beans are not very common in American foods, but your should be able to find these extra large beans at your favorite natural food store. You can find fava beans in bulk, in bags or in cans. Though I usually advocate home cooking beans, fava beans are some of the few that I really prefer to buy in cans. They take a long time to cook and then then need to be peeled to remove the tough outer skin. The canned beans need to be peeled too, so keep that in mind for preparation time. It’s tedious, no doubt, but outer peels are pretty tough and don’t do much for the mouthfeel of the dish (unlike garbanzo beans, which have a skin that is much softer and edible). If you decide to make the time commitment to peel your fava beans, this rest of the recipe comes together easily with just a few ingredients. Serve it on a chilly night when you need some deep, nourishing food to warm your bones!
Fava Bean Soup (Ful Muddamus)
1 (15-ounce) can fava beans, rinsed, drained and peeled
½- ¾ cup water or homemade vegetable broth
2-6 cloves garlic, minced
¼ cup lemon juice
1-2 Tablespoons olive oil
½ cup minced flat-leaf parsley or dill
1 teaspoon each cumin, coriander and dill
- Add fava beans and garlic to a saucepan along with ½ cup water or broth. Warm over medium heat for 15 minutes until garlic is slightly softened. Mash beans slightly using a potato masher or a fork; mixture should be slightly chunky. Add more water to thin the soup if desired.
- Stir in lemon juice, olive oil, herbs and spices. Let soup cook a few minutes more. Divide into serving bowls and garnish with fresh herbs. Makes 3-4 servings.