Cumin ful medames with lemon and parsley

Ingredients

For 1 serving

• Dried fava beans70 g
• Tomatoes90 g
• Extra virgin olive oil2 teaspoons
• Garlic2 cloves
• Cumin2 pinches
• Parsley5 g
• Lemon juiceto taste
• Saltto taste

Method

1. The night before, put the dried skinless broad beans in a bowl, cover generously with cold water and leave to soak.
2. Drain, rinse and put them in a pan covered with cold water; bring to the boil, skim off the foam and cook over medium-low heat, partly covered, for 40 minutes, until they crush easily between your fingers.
3. Meanwhile peel and crush the garlic; wash the tomatoes and cut into roughly 1 cm dice; wash, dry and chop the parsley.
4. Drain the beans, keeping a ladleful of the cooking water, and roughly mash them with a fork together with the garlic, cumin, lemon juice, olive oil and a pinch of salt, adding a little cooking water until creamy but still rustic.
5. Transfer to a bowl and top with the diced tomatoes and parsley.