Broad bean breakfast spread

    (88)
    20 min

    A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pitta bread for breakfast in Egypt. A great way to use broad beans when they're in season, but feel free to use frozen when they're not.


    93 people made this

    Ingredients
    Serves: 6 

    • 425g frozen broad beans
    • 1 to 2 tablespoons olive oil
    • 1 large red onion, chopped
    • 1 large tomato, diced
    • 1 teaspoon ground cumin
    • half a bunch fresh parsley, chopped
    • 4 tablespoons fresh lemon juice
    • salt and freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pour the beans into a stockpot with enough water just to cover, and bring to the boil.
    2. Drain half of the water after beans are tender. Return beans to stockpot and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt and pepper. Mash the beans and bring the mixture back to the boil, then reduce the heat. Let the mixture cook 5 minutes. Serve warm with toasted pitta.
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    Reviews & ratings
    Average global rating:
    (88)

    Reviews in English (73)

    by
    178

    Hello. I am Egyptian, Very nice ingredients, it's almost how we eat it. we usually ommit the red peppers And sometimes we mix all ingredients in a blender & it becomes a smooth creamy spread(i love that) & other times tbsp Tahini is added, air dried beef slices & also crushed garlic cloves is almost a necessity we don't usually add parsley though.  -  02 Aug 2003  (Review from Allrecipes US | Canada)

    by
    139

    My husband is Egyptian and we make this (ful) at least once per week. Usually, we sautee the onion and tomato in some olive oil first... then add the garlic... then add in the rinsed, canned beans. Mash them with a fork. And let cook. Add salt & pepper, cumin, and 1 T or so of tahini. A little lemon and parsley to finish. Divine. Really good served with eggs too... hard boiled are more traditional, but we also do sunny-side up and poached. The yolky-bean mixture is yummy.  -  27 Apr 2008  (Review from Allrecipes US | Canada)

    by
    45

    I was in egypt recently. They did eat this almost every morning. They did not put lemon in it. Instead they put lemon wedges in a bowl for you to squeeze on yourself. Typically they would smash all the beans with their fork and then scoop onto the pita bread!  -  02 Jan 2006  (Review from Allrecipes US | Canada)

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