New Zealand Woman’s Weekly
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.