Foul – Egyptian broad beans

STEP BY STEP

Let's make something delicious.

1. 01

   Soak the beans overnight in plenty of water. The next day, rinse in a sieve, then cook in plenty of water for 35–40 minutes until tender. Drain well.

2. 02

   While the beans are cooking, peel and dice the onions and garlic. Heat the olive oil in a saucepan and gently cook the onions and garlic until translucent. Add the tahini, then deglaze with the stock.

3. 03

   Add the drained beans and season with salt, pepper, paprika, ras el hanout and cumin. Simmer gently over a low heat for about 10 minutes.

4. 04

   Lightly purée half the soup, stir it back into the remaining soup and adjust the seasoning. Serve sprinkled with chilli powder. Serve with salads and flatbread if desired.