Burrata with broad bean and chickpea stew

SERVES 6 // PREP TIME 20 MINS // COOK 5 MINS

“This take on ful medames, the Egyptian breakfast dish, benefits from the burrata that oozes out into it,” says Malouf. “It’s a wonderful marriage.” 400 gm canned ful medames

(see note)

800 gm canned chickpeas,

drained and rinsed

1 garlic clove, crushed with a mortar and pestle with 1 tsp sea salt

Juice of 2 lemons

1 ripe Roma tomato, cut into

5mm dice

1 small red onion, finely diced 1 tbsp ground cumin, plus

extra to serve

60 ml (¼ cup) extra-virgin olive oil, plus 1 tbsp extra for drizzling

2 tbsp shredded flat-leaf

parsley

6 small burrata (about

100gm each)

½ tsp Turkish chilli flakes

(see note)

½ cup purslane (see note) or

watercress leaves

1 Heat ful medames, including liquid, and chickpeas in a saucepan over medium heat until hot, but not boiling. Stir in garlic mixture, lemon juice, tomato, onion and cumin, then lightly crush a quarter of the mixture with the back of a spoon to bind. Add oil, increase heat to medium-high and bring to the boil. Remove from heat and stir in parsley.

2 Transfer to a large shallow bowl and top with burrata. Sprinkle with extra cumin, chilli, purslane and 1 tsp sea salt and drizzle with oil to serve.

Note Canned ful medames, broad beans, and Turkish chilli flakes are available from Middle Eastern food shops. Purslane is available from select greengrocers. Wine suggestion Spicy, juicy grenache. ➤