Foul (Fava Beans in Olive Oil) | Les Fille Fattoush

I don't know of a single city in Syria that doesn't have a vendor selling foul, also known as faoual. Traditionally, this amazing dish—neither soup nor stew—is cooked from fava beans in large copper pots. Fragrant and energizing, this dish is the star of brunch!

Ingredients (for 4 to 6 servings):

• 3 cans of 540 ml of broad beans, rinsed and drained
• 1 liter (4 cups) of water
• 150 ml (2/3 cup) olive oil
• 150 ml (2/3 cup) lemon juice
• 2 tbsp salt
• 1 1/2 tbsp sweet chili paste
• 2 tsp ground cumin
• 1 tsp Aleppo pepper
• 3 cloves garlic, finely chopped

Toppings:

• 3 tomatoes, diced
• 4 green onions, sliced
• 1/2 bunch of curly parsley, chopped
• Olive oil

Preparation :

In a saucepan over medium-high heat, combine the beans, water, olive oil, lemon juice, salt, sweet chili paste, spices, and garlic. Cover and bring to a boil. Reduce heat and simmer for 30 to 45 minutes (the liquid should be slightly reduced and the mixture thickened).

Divide the foul into bowls. Top with the vegetables, then drizzle with olive oil.

Note : You can also add 1 tbsp of tahini to your bowl of foul, which will turn it into foul bi thiné (tahini foul).

Excerpt from the book "Syrian Cuisine, a Cuisine of the Heart", p.32.