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Ful Medames, Harissa Roast Tomatoes & Pickled Chilli Salsa

My non-traditional take on this Egyptian dish, usually served at breakfast, but breakfast, lunch or dinner, ful medames has got your back. Fava beans can be bought in Middle Eastern supermarkets. You can also find dried fava (which you would need to pre-cook) in health food shops; just soak 400g (14oz), as they double in weight after cooking, and reserve 600ml (20fl oz) of the cooking liquid to add to the pot in addition to the 300ml (½ pint) water added later in the recipe.

Serves 6 — Vegan

2 × 400g (14oz) cans of fava beans (or see recipe introduction)

5 garlic cloves, finely chopped

1¾ tablespoons ground cumin

5 tablespoons tahini paste

1 teaspoon fine sea salt

1 teaspoon sweet smoked paprika

300ml (½ pint) water

4 tablespoons lemon juice olive oil, to serve (optional)

For the harissa roast tomatoes

500g (1lb 2oz) cherry or baby plum tomatoes

2 tablespoons olive oil

½ teaspoon fine sea salt 2 tablespoons harissa

For the pickled chilli salsa

½ red onion, finely chopped 4 tablespoons olive oil

finely grated zest of 1 unwaxed lemon, plus

2 tablespoons lemon juice

1 tablespoon chopped basil leaves

40g (1½oz) whole pickled chillies, finely chopped

½ teaspoon fine sea salt

Preheat the oven to 180°C fan (400°F), Gas Mark 6.

Line a baking tray with nonstick baking paper.

For the roast tomatoes, toss the tomatoes together with the oil, salt and harissa in a bowl, then transfer to the lined tray. Roast for 25-30 minutes, tossing halfway through, until jammy and soft.

Put the fava beans and their liquid in a saucepan, along with the garlic, cumin, tahini, salt, paprika and measured water. Set over a medium heat, bring to a simmer and cook for 15 minutes, stirring occasionally. Use a potato masher to lightly crush some of the beans while they cook; this will help to thicken the sauce. The texture should have become much thicker, but should also remain loose enough to spoon. Turn off the heat and stir in the lemon juice.

To make the salsa, combine all the ingredients in a small bowl and stir to combine.

To serve, spoon the warm ful medames into a serving dish and scatter the tomatoes and salsa on top, drizzling over olive oil, if you like.

— How to serve

This makes a great side dish, especially good with Harissa Roast Carrots, Mango Labneh & Mint (see page

122). But it is also an amazing stand-alone dish (when it will serve four), or, when served alongside hummus or feta, to be eaten with some lovely flatbreads and lashings of olive oil.

Recipe published with permission from Octopus Books Ltd.