Instructions

1. Preparing the Kashna

   Heat two tablespoons of olive oil in a wide skillet over medium heat, then add the chopped onion and sauté until softened and golden brown. · 4 min
2. Adding the Aromatics

   Add the minced garlic and hot chili pepper, sauté for one minute until fragrant, then add the tomato paste and cook it well. · 1 min
3. Simmering the Tomatoes

   Add the diced tomatoes, cumin, and ground coriander, cover the skillet, and let the tomatoes simmer over low heat until completely softened. · 5 min
4. Adding and Mashing the Beans

   Add the fava beans along with a quarter cup of hot water and salt, stir the mixture, then mash half of the beans using a fork or potato masher to achieve a cohesive texture. · 2 min
5. Final Simmer

   Let the beans simmer gently over low heat to absorb the flavors, then remove the skillet from the heat, add the lemon juice, and stir. · 3 min
6. Serving

   Pour the ful medames into a serving dish, and garnish the top with liquid tahini, chopped parsley, an extra sprinkle of cumin, and a spoonful of olive oil.

Nutrition / serving

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