Egyptian-style beans

SERVES 4

A dish similar to this, ful, reigns supreme on the streets of Cairo. It’s popular as a breakfast dish for workers as it’s cheap and robust enough to sustain you all day. Served with freshly baked flatbreads, I like it for breakfast, lunch or dinner!

3-5 garlic cloves, chopped

¼ cup olive oil

2 tsp ground cumin

1 tsp ground coriander

½ tsp smoked paprika

Pinch of cayenne pepper

400g can pinto beans, drained

400g crushed tomatoes

1 cup water

Salt to taste (start with ½ tsp) Juice of 2 lemons

2 tomatoes, diced

¼ cup fresh coriander, chopped 2 tbsp sesame seeds, toasted Extra cumin or paprika, to sprinkle Warmed flatbread, to serve

1 In a saucepan, fry the garlic in 2 tbsp olive oil until light golden. Add the cumin, coriander, paprika and cayenne. Fry until the spices give off their aroma – about 2-3 minutes. Don’t let them burn and add more oil if needed.

2 Add the beans, tomatoes, water and salt. Bring to a simmer for 10 -15 minutes.

3 Stir in the lemon juice. Taste and season with more salt if required.

4 Serve in bowls and garnish with the chopped tomatoes, coriander, a drizzle of the remaining olive oil and a sprinkling of sesame seeds. Add more spices, if you like. Accompany with warmed flatbread.