Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 720 gCanned cooked fava beans, drained
- 200 mlWater
- 2 cloveGarlic, minced
- 1 tspGround cumin
- ½ tspFine salt
- 3 tbspLemon juice
- 3 tbspOlive oil
- 150 gTomato, finely diced
- 15 gParsley, chopped
Make it
- Put the fava beans, water, garlic, cumin and salt in a saucepan. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally.
- Mash roughly with a fork or potato masher, leaving plenty of whole beans. Cook for another 3–5 minutes until the mixture is thick but still spoonable.
- Take off the heat and stir in the lemon juice and 2 tablespoons of the oil. Divide among four bowls.
- Top with the tomato and parsley, then drizzle with the remaining tablespoon of oil. Serve warm.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.