- 250 grams dried Favabeans
- 4 cloves garlic
- 1 1/2 tsps cumin seeds, freshly toasted
- 2 tsps chili flake
- 1 tsp Sea salt salt
- 3/4 cup good quality olive oil, plus more for serving
- 1 tablespoon regular tahini
- 1 tsp chili flavorured tahini (or regular tahini with 1 tsp chilipowder)
- 3 to 4 tbsp lemon juice or more to taste
Place dried favabeans in a bowl, cover with plenty of water and leave soaking for 8 hours minimum. Drain and rinse the Favabeans and cook them with a pinch of salt in fresh water, preferably in a pressure cooker until they are soft. (in a pressure cooker it will take 30 minutes, regular cooking might take longer). You should be able the squeeze the cooked beans between two fingers.
Put garlic cloves, cumin seeds, chili flakes, and a pinch of seasalt in a mortar and crush until seeds are cracked and the garlic becomes small chunks. Together it should become a coarse paste. (If you do not have a mortar use a garlic mincer and mix everything in a small bowl using a pestle).
Transfer the cooked Favabeans into a sauce pan with only a few full spoons of the liquid and bring to boil again. When boiling turn heat low and add the garlic paste, olive oil, and tahini. Cook over low heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like.This will take only a few minutes. Add more of the cooking liquid if necessary. It should be a thick but moist consistency.
Add lemon juice and salt to taste. Mash a large part of the beans with a potato masher for a thicker stew. Serve with olive oil and a fresh tomato/cucumber/pepper salad. You can add some fresh cilantro leaves or parsley.
- serves: 4
- preparation time: soaking 8 hours/cooking 45 minutes