Ingredients:
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20 oz. can of Fava Beans –Palestinian blend [it has chickpeas, tahini, and lemon in addition to the fava beans]
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2 tomatoes diced
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1 jalapeno finely chopped
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2 tblsp of cilantro finely chopped
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1 medium onion finely chopped
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2 cloves garlic minced
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3 tbsl of olive oil
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1 tsp of ghee (I used Yemeni homemade Yaf3ee Ghee. The Middle Eastern stores sell ghee as well, and are just as good)
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2 tblsp of tomato paste
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salt to taste
For the base: sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water. Let the sauce thicken. Crush the contents of the can [Coarsely] with a fork–or use a clean set of hands–and add to the pan.
Let it simmer for about 4 minutes. Pour the olive oil on top and sprinkle the cilantro for garnish and serve with bread. It makes for a great dip.
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Sister Fatema, my neighbor from Bangladesh, taught me this recipe. Absolutely delicious and especially light for Ramadan with a salad and puffed rice you can make quite a satisfying and healthy meal with it. You will need:
1) 1 can of chick peas
2) 1 medium onion finely chopped
3) 5-6 cloves of garlic finely chopped
4) a tsp of ginger
5) 1/2 tsp of ground chilly powder [more depending on taste]
6) 1/2 tsp of turmeric
7) 1 tsp of ground cumin
8) 1 tsp of ground coriander
9) 1 medium or big potato diced
10) Salt to taste
11) 3 tbslp of oil [I used olive oil]
12) Optional: 1 /4 tsp of concentrated tamarind
13) cilantro for garnish
At medium heat and using a frying pan [with a lid] add the onions and garlic and sautee until the onion is browned. Add the ginger and tamarind [again optional] and all of the spices [you can add about a quarter cup of water to the spices before you put them in]. Or you can add the spices to the mixture and then add water. This is so it does not burn. Now when the water has evaporated and only the oil and spices are left, add the potatoes and salt and add a little more water [1/4 cup] and cover and let cook under low heat. Once the potatoes are almost cooked through, add the chick peas and cover and cook until they brown. Turn off heat, garnish with the cilantro and enjoy.
I recommend that you make a salad on the side [like avocado salad] and serve the chick peas in bowls with puffed rice sprinkled on top and lemon wedges for extra sourness.
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A Yemeniyah's Recipes 