Foole Recipe

Name: Maha's Brunchs FOOLE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried split fava beans (or dried broad beans); 8 cups water (for soaking and cooking); 6 cloves garlic cloves, minced; 1 large yellow onion, finely chopped; 4 tbs extra-virgin olive oil; 1.5 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground black pepper; 1 tsp ground paprika (sweet or smoked); 0.5 tsp ground turmeric; 2 tsp kosher salt; 3 cups vegetable broth (low-sodium); 2 tbs lemon juice (fresh); 0.25 cups fresh parsley, chopped; 2 tsp olive oil (for drizzling); 0.5 tsp red pepper flakes (optional); 2 tbs plain tahini (optional, for creaminess); 4 pieces warm pita or crusty bread (for serving)

Inspired by Maha's Brunch

Time2h

Serves4

SEASONED STEW OF FAVA BEANS

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Ingredients

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Stew Base

2 cups dried split fava beans (or dried broad beans)

8 cups water (for soaking and cooking)

6 cloves Garlic cloves, minced

1 large yellow onion, finely chopped

4 tbs extra-virgin olive oil

1 1/2 tsp Ground cumin

1 tsp Ground coriander

1 tsp ground black pepper

1 tsp ground paprika (sweet or smoked)

1/2 tsp Ground turmeric

2 tsp kosher salt

3 cups vegetable broth (low-sodium)

2 tbs lemon juice (fresh)

Finishing & Garnish

1/4 cups Fresh parsley, chopped

2 tsp olive oil (for drizzling)

1/2 tsp red pepper flakes (optional)

2 tbs plain tahini (optional, for creaminess)

4 pieces warm pita or crusty bread (for serving)

Method

Stew Base

Soak the fava beans

Rinse the dried split fava beans under cold water and remove any debris. Place in a large bowl and cover with 4 cups of water. Soak at room temperature for 4–8 hours or overnight. If using quicker method, cover with boiling water and soak 1 hour.

Drain and rinse

After soaking, drain and rinse the beans well. Set aside.

Sauté aromatics

In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and a pinch of salt. Sauté until translucent, about 6–8 minutes. Add the minced garlic and sauté 1 more minute until fragrant, taking care not to burn the garlic.

Toast spices

Stir in the ground cumin, coriander, paprika, turmeric, and black pepper. Cook the spices with the onions and garlic for 30–45 seconds until aromatic to bloom their flavor.

Combine beans and liquids

Add the soaked and drained fava beans to the pot. Pour in the vegetable broth and 3–4 cups of fresh water (use enough to cover the beans by about 1–2 inches; about 3 cups in addition to the broth works for this quantity). Add 2 teaspoons kosher salt (adjust later to taste). Bring to a gentle boil over medium-high heat.

Simmer

Reduce heat to low, cover partially with a lid, and simmer gently for 45–60 minutes, stirring occasionally and skimming foam if needed, until beans are very tender and begin to break down. If mixture becomes too dry, add up to 1 cup additional water. For a thicker, stew-like texture, simmer uncovered for the last 10 minutes to reduce liquid; for a soupier consistency, keep more liquid.

Mash for creaminess (optional)

For a traditional foole texture, use a potato masher or the back of a large spoon to lightly mash some of the cooked beans directly in the pot, leaving some whole beans for texture. Alternatively, pulse 1 cup of the stew in a blender and return to the pot to thicken and create a creamier consistency.

Finish with lemon and oil

Stir in the remaining 2 tablespoons olive oil and 2 tablespoons fresh lemon juice. Taste and adjust salt, pepper, or lemon as needed.

Finishing & Garnish

Warm and serve: Warm pita or bread if desired. Spoon the foole into shallow bowls.

Garnish: Drizzle each serving with a teaspoon of olive oil, sprinkle chopped parsley and a small pinch of red pepper flakes if using. For a creamier, richer finish, add a dollop (about 1 tablespoon) of tahini to each bowl and swirl into the stew.

Serve immediately with warm pita or crusty bread to soak up the stew. Leftovers keep refrigerated in an airtight container for up to 4 days and reheat gently on the stove with a splash of water or broth.