Breakfast ful

Name: Breakfast ful
Prep time: 375 min
Cook time: 40 min
Total time: 415 min
Yield: 4
Ingredients: 1 cup (180g) dried broad beans (see note); 1 teaspoon bicarbonate of soda; 1/4 cup (60ml) extra virgin olive oil; 2 garlic cloves, crushed; 1/2 teaspoon dried chilli flakes; 1/4 cup (70g) tahini paste; 1/2 cup (140g) thick Greek-style yoghurt, plus extra to drizzle; 1 1/2 tablespoons lemon juice; 1 tomato, seeds removed, chopped; 1/4 cup each flat-leaf parsley and mint leaves, torn; Wholemeal pitas, to serve

2 ratings

6h 15m

40m

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by David Prior

delicious. contributor

Oct 03, 2015

Ful is a breakfast dish made with broad beans.

1 cup (180g) dried broad beans (see note)
1 teaspoon bicarbonate of soda
1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, crushed
1/2 teaspoon dried chilli flakes
1/4 cup (70g) tahini paste
1/2 cup (140g) thick Greek-style yoghurt, plus extra to drizzle
1 1/2 tablespoons lemon juice
1 tomato, seeds removed, chopped
1/4 cup each flat-leaf parsley and mint leaves, torn
Wholemeal pitas, to serve

Method

1.

Place the broad beans in a bowl and cover with cold water. Add the bicarbonate of soda and stir to dissolve. Soak the beans overnight in the fridge to soften.
2.

The next day, drain and rinse the beans. Add beans to a saucepan and pour in just enough water to cover. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 25 minutes or until just tender. Season with a good pinch of salt and cook for a further 15 minutes or until softened.
3.

Drain the beans, reserving 1 cup (250ml) cooking liquid. Mash half the beans with the reserved liquid. Stir through remaining beans. Drizzle over 2 tablespoons oil and set aside.
4.

Whisk together the garlic, chilli flakes, tahini, yoghurt and lemon juice. Season and stir through the bean mixture. Top beans with tomato and herbs, drizzle with yoghurt and remaining 1 tablespoon oil, and serve with pitas.