Egyptian breakfast beans with feta, lemon oil & green chilli relish

By: Greg Malouf, Lucy Malouf
From: New Feast
Serves: 4
Photographer: Alan Benson

The classic Egyptian breakfast dish – ful medames – is also popular in other Middle Eastern countries where you’ll often find tiny hole-in-the-wall shops or stalls in the souks selling just this one dish.

Ful medames is intensely savoury and comforting and especially good on a cold winter morning. This version is quick and easy to make; no soaking required! The relish adds an extra chilli hit, and is based on a version of ful that Greg enjoyed during a trip to Jordan. For a heartier breakfast, serve with hard- or soft-boiled eggs, but, in any event, you’ll want lemon wedges and lots of pita for scooping everything up.

Ingredients

Quantity	Ingredient
40ml	extra-virgin olive oil
1/2	lemon, zested and juiced
4	spring onions, finely chopped
1	garlic clove, crushed with ½ teaspoon salt
400g	tinned chickpeas, well rinsed and drained
300g	tinned broad beans, well rinsed and drained
1 teaspoon	ground cumin
1/4 teaspoon	turkish red chilli flakes
1/4 teaspoon	freshly ground black pepper
2	medium vine-ripened tomatoes, diced
2 tablespoons	shredded flat-leaf parsley leaves
	soft white cheese, crumbled, such as feta or fresh goat’s cheese
	lemon wedges and pita, to serve

Green chilli relish

Quantity	Ingredient
6	pickled green chillies, coarsely chopped
1	small garlic clove, very finely chopped
40ml	extra-virgin olive oil
squeeze	lemon juice
	salt
	freshly ground black pepper

Method

Mix the relish ingredients together and set aside.
In a medium saucepan, warm the oil with the lemon zest and juice. Add the spring onions and garlic paste and saute over a gentle heat for 6–8 minutes, or until the spring onions have softened.
Mix in the chickpeas, broad beans and spices and cook gently for about 5 minutes until everything has warmed through. Stir in the tomatoes and cook for a further minute then taste and adjust the seasonings to your liking. Tip into serving bowls and top with parsley and cheese. Serve with the green chilli relish, lemon wedges and pita.

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Egyptian breakfast beans with feta, lemon oil & green chilli relish

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