Recipe: Fuul Medames (Somali-Style Fava Bean Stew)

INGREDIENTS

• 2 teaspoons olive oil
• 1 medium onion, diced
• 6 cloves garlic, minced
• 8 Roma tomatoes, roughly chopped
• Salt, to taste
• 4 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1 (14 oz) can fava beans, drained and rinsed
• ¼ cup tomato sauce
• ¼ cup cilantro leaves
• 4 eggs, cooked to your liking
   

INSTRUCTIONS

1. In a medium pot, heat olive oil over medium heat. Add onions and saute until softened – about 5 minutes.
2. Add the garlic and cook for one minute more before adding the chopped tomatoes –cooking for another 8 minutes or so or until they begin to breakdown. Season with salt.
3. While cooking, make the xawaash spice mix by heating a small skillet over low heat and adding the cumin, coriander, pepper, cinnamon, and cardamom.
4. Stir continuously to toast the spices until they become fragrant – about 1 minute.
5. Transfer the xawaash to the tomato mixture and stir to combine.
6. Using a potato masher or mortar and pestle, mash the fava beans until there are no whole beans left but they retain some chunky texture.
7. Transfer the mashed beans to the tomatoes and add the tomato sauce and one cup of water.
8. Cover and simmer for 15 minutes – adding a bit more water if needed.
9. While simmering, prepare your eggs.
10. Stir cilantro into the stew, ladle into four bowls and top each bowl with an egg.
     

SERVES: 4