Foul Medammas: Lebanese Fava Bean Stew with Garlic and Lemon

Rinse the dried fava beans under cold water, then place them in a large bowl and cover with at least twice their volume of cold water. Soak overnight, or for at least 8 hours. Drain and rinse again before cooking.

Transfer the soaked beans to a heavy pot and add enough fresh water to cover them by about 5 cm (2 inches). Bring to a boil, then reduce the heat and simmer gently, partially covered, until the beans are completely tender and beginning to break down, about 25 to 30 minutes. Skim off any foam that rises.

Drain the beans, reserving about 250 ml (1 cup) of the cooking liquid. Return the beans to the pot and mash roughly with a potato masher or the back of a wooden spoon, leaving some texture. Stir in the crushed garlic, ground cumin, salt, and black pepper. Add the reserved cooking liquid a little at a time until the stew is thick but spoonable.

Stir in the fresh lemon juice and half of the olive oil. Taste and adjust the salt and lemon; foul should be boldly lemony and garlicky. Warm through over low heat for 2 minutes, adding a splash more liquid if needed.

Spoon the foul medammas into a shallow serving bowl. Scatter generously with the chopped parsley and diced tomato, if using. Drizzle with the remaining olive oil and finish with an extra squeeze of lemon. Serve warm with flatbread.