👨‍🍳 作り方

1. 1

   Drain and rinse the soaked fava beans. Place them in a large pot.

2. 2

   In a dry skillet over medium heat, toast cumin seeds, coriander seeds, and cardamom pods for about 1-2 minutes until fragrant. Grind them into a coarse powder, along with the cinnamon stick.

3. 3

   Heat vegetable oil in a separate large pot or Dutch oven over medium heat. Add chopped onions and sauté until golden brown, about 8-10 minutes.

4. 4

   Add minced garlic and cook for another minute until fragrant. Stir in the chopped tomatoes and cook until they soften, about 5 minutes.

5. 5

   Add the ground spice mixture, chili powder, and turmeric powder to the pot. Stir well and cook for 1-2 minutes until the spices are fragrant.

6. 6

   Add the drained fava beans to the pot. Pour in 4 cups of water, ensuring the beans are covered. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the beans are very tender. Add more water if needed during cooking to keep the beans submerged.

7. 7

   Once the beans are tender, season with salt to taste. Continue to simmer uncovered for another 15-20 minutes, allowing the sauce to thicken slightly.

8. 8

   Serve hot, garnished with fresh cilantro and lemon wedges on the side. Foul Nabed is often enjoyed with flatbread or Kisra.