👨‍🍳 作り方

1. 1

   Drain the soaked fava beans and rinse them thoroughly. Remove any skins if desired, though this is optional.

   💡 プロのコツ: Soaking overnight is crucial for even cooking and digestibility.
2. 2

   In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the minced garlic and sauté for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the diced tomatoes, cumin, coriander, turmeric, and cayenne pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.

   ⏱️ 5 minutes
5. 5

   Add the drained fava beans to the pot. Pour in 4 cups of water or broth, ensuring the beans are fully submerged. Bring to a boil.

6. 6

   Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the fava beans are very tender and starting to break apart. Stir occasionally and add more liquid if the stew becomes too thick.

   ⏱️ 45-60 minutes

   💡 プロのコツ: The beans should be soft enough to mash easily.
7. 7

   Season generously with salt to taste. You can mash some of the beans against the side of the pot with a spoon to thicken the stew further.

8. 8

   To serve, ladle the foul into bowls. Drizzle with lemon juice and tahini (if using). Garnish with fresh chopped cilantro.

   💡 プロのコツ: Serve hot with Yemeni bread (khobz) or flatbread.