Description
I’m continuing here to make vegan lent friendly dishes since we are still in lent season. Also, it is a fava beans season and the perfect time to cook them.
Ingredients
Scale
- 1 cup bulgur (level 3 0r 4)
- 16 ounces of fava beans, stems out and chopped
- 1 onion finely chopped
- 2-3 cloves of garlic grinded
- 2 tablespoons olive oil
- 1 cup boiled water + 2 tablespoons for fava beans
- 1 teaspoon all-spice
- 1 teaspoon cumin
- salt
Instructions
- First start by picking the stems from each side, as you do with any green beans. Then cut into square size, you can wash well.
- Heat olive oil in a pot, add onions garlic and sauté until golden brown.
- Add fava beans with 2 tablespoons of water to help with cooking the fava beans, add salt, ½ teaspoon of allspice and ½ teaspoon of cumin.
- Cover the pot and continue with occasional stirring for 10-15 minutes and until beans are halfway cooked.
- Meanwhile, wash and rinse bulgur and set aside.
- Pour bulgur over fava beans, then boiled water, add some more salt, ½ teaspoon cumin, and ½ teaspoon allspice on top of the water, and don’t stir the bulgur with the fava beans. The idea is to leave the fava beans on the bottom and bulgur on top.
-
Once it starts boiling, cover the pot and turn the heat on low. Let it simmer for 20 minutes.
- Turn the heat off and let it sit for a few minutes, then flip on a big plate.
- Serve hot with a side of salad. I also like to squeeze lemon on top
Notes
Makes 3 servings