Ful Medames – Egyptian Stewed Fava Beans

by Edward Daniel
Caption of Ful Medames. image by Edward Daniel (c).

This is a hearty breakfast, traditionally eaten at the start of the day amongst the Middle-Eastern. It is actually very flavoursome.

Caption of Ful Medames. image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g fava beans, dried
  • 4tbs extra virgin olive oil
  • 2 red onions
  • 2tbs cumin
  • ¼ tsp cayenne pepper
  • 150g lentils
  • 2 litres filtered water
  • 2 cloves garlic, sliced
  • lemon, juice
  • 1tsp salt
  • 1/2tsp pepper
  • 30g fresh coriander


  1. Pre-soak the fava beans in water, overnight.
  2. Sauté the onions in olive oil until translucent in a pressure cooker. Add the cumin and cayenne pepper and form a marsala paste.
  3. Add the drained fava beans, lentils, water, garlic, lemon juice, salt and pepper. Cover with the lid. When the pressure cook starts to steam, cook in for a further 15 minutes. De-pressurise and set aside.
  4. Season further to taste and garnish with chopped coriander.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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