Ful Medames with Chickpeas
Dried fava beans and chickpeas gently cooked with red lentils.
Preparation: 15 min · Cooking: 12 hr · Total: 24 hr 30 min · 4 servings
Ingredients
- 1.5 tsp ground cumin
- 30 ml fresh lemon juice
- 3 tbsp olive oil
- 1600 ml water
- 1 tsp salt
- 300 g dried fava beans, weighed before soaking
- 90 g dried chickpeas, weighed before soaking
- 2 tbsp split red lentils
- soaking water, discarded — Unmeasured process allowance; use only as the step directs, not a fixed retained addition.
- conditional boiling-water top-up, only as needed — Unmeasured process allowance; use only as the step directs, not a fixed retained addition.
Instructions
Measure dry pulses
Measure 300 g dry fava beans, 90 g dry chickpeas, 2 tbsp red lentils and 1600 ml new cooking water for 4 portions, not a promised 500 g jar. Fourfold uses 1200 g fava beans, 360 g chickpeas, 8 tbsp lentils and 6400 ml cooking water.
Soak separately in the refrigerator
Sort and rinse the dried beans and chickpeas. Soak separately in ample water for about 12 hours in the refrigerator at 4°C or colder. Drain and discard all soaking water; rinse the red lentils.
Soak separately in the refrigerator: 43200 seconds
Bring fresh water to a full boil
Put the drained pulses and lentils in a deep suitable pot. Add all 1600 ml fresh boiling cooking water. Bring to a full boil and skim foam; follow the pulse packaging’s initial-boiling instructions. Use an ordinary non-pressure lid.
Maintain a monitored simmer
Lower heat while maintaining a visible gentle simmer. The slow method may take about 10–12 hours, but check tenderness and liquid periodically. Never leave a burner unattended or keep tender beans cooking until dry.
Adjust water only as needed
Add a little conditional boiling-water top-up only when needed to keep pulses covered. Continue until both fava beans and chickpeas are completely tender; stop earlier or cook longer as needed rather than following a fixed clock.
Check both pulses
Check several fava beans and chickpeas for a fully tender centre with no hard core. Continue the gentle simmer only if needed; the 10–12-hour estimate is not a minimum after tenderness is reached.
Dress the full batch
Mash some of the tender beans. Stir all 1.5 tsp cumin, 1 tsp salt, 3 tbsp olive oil and 30 ml lemon juice through the full batch. If serving only part, divide these measured dressing totals proportionally rather than putting everything on one portion.
Distribute the dressing evenly
Stir the measured dressing through the tender pulses until the whole batch is evenly seasoned. Do not add the old canned-bean recipe’s garlic, parsley, jalapeño or extra oil.
Serve as portions, not preserved jars
Serve hot in 4 portions. Finished weight varies with water retention; this is a freshly cooked dish, not shelf-stable canned beans. There is no required old garlic, parsley or jalapeño garnish.
Keep hot only briefly
Serve promptly. If briefly holding cooked portions before service, keep them covered at 60°C or warmer; otherwise begin prompt shallow-container refrigeration. Do not leave a deep pot cooling on the counter.
Serve promptly. If briefly holding cooked portions before service, keep them covered at 60°C or warmer; otherwise begin prompt shallow-container refrigeration. Do not leave a deep pot cooling on the counter.
Refrigerate shallow portions
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.
Tips
- Ingredient amounts scale with the serving control; embedded instruction quantities describe the original batch.
- Dried fava beans and chickpeas gently cooked with red lentils.
Common mistakes
- Refrigerate the soak at 4°C or colder. Keep the cooking simmer visible and supervised; add hot water as needed and cook pulses fully tender.
Substitutions
- Ingredient changes may alter cooking and allergen requirements; this approved master has no automatic substitution.
Storage
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.
Reheating
Divide leftovers into shallow containers. Refrigerate within 1 hour at 4°C or colder; use within 2 days. Reheat a portion at most once to 74°C throughout.
About this recipe
Dried fava beans and chickpeas gently cooked with red lentils.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.