Ethiopian Ful Fava Bean Breakfast
A hearty, spiced fava bean stew traditionally enjoyed for breakfast in Ethiopia, featuring tender beans simmered with aromatic garlic, ginger, and spices. This protein-rich dish is both comforting and energizing, perfect for a wholesome start to your day.
Ingredients
Ingredients
- 2 cups cooked fava beans or canned, rinsed and drained
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1 cup vegetable broth
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 2 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth. Make-Ahead: Prepare the stew a day in advance; flavors deepen overnight. Substitutions: Use chickpeas or lentils if fava beans are unavailable. Serve with warm pita bread, injera, or a side of scrambled eggs for a complete breakfast. Variations: Add a pinch of berbere spice for extra heat or top with a drizzle of olive oil and a squeeze of lemon.