Fool Mdammas – Broad Beans and Chickpeas


I seriously have a problem that I need to talk to you about.

I need to know if I’m alone in this.
If you feel the same as I do, please let me know and release me from my agony.

HERE IT IS
From the moment I open my eyes, sometimes even before I open them, I start thinking of what to have for breakfast. I get up and start making something to eat

Am I alone in this?

Probably this is why I have so many breakfast recipes on this blog.

PIN - Fool Mdammas - Broad Beans and Chickpeas Recipe - cookin5m2 -9392 copy

Whenever we’re in the mountains for a couple of days, we go for hassle-free food options. A simple salad. Chopped seasoned vegetables roasted in the fireplace’s oven compartment. Man’oucheh. Pasta and a jar of sauce (of course I’ll add my touch to it). You get the point.

This time I went elaborate with canned food. Something as simple as a can of chickpeas and broad beans can be magically transformed into a delicious and filling breakfast by adding some cumin, smashed garlic, and loads of good quality olive oil!

Fool Mdammas - Broad Beans and Chickpeas Recipe - cookin5m2 -9386

Fool Mdammas - Broad Beans and Chickpeas Recipe - cookin5m2 -9390

Mint picked fresh from the garden ❤️

This dish is known in our region as Fool Mdammas. It can be with or without chickpeas and each country has a special set of spices to go with it. Nevertheless, fresh vegetables and a bunch of mint and good bread are a mandatory set of sides. Sweet black tea is optional though, but its advised.

Now, what’s good to eat?

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TINY-PIN-Fool Mdammas - Broad Beans and Chickpeas Recipe - cookin5m2 -9392Fool Mdammas – Broad Beans and Chickpeas

Serves 3 persons

Ingredients

  • 1 large can of plain broad beans
  • 1 regular can chickpeas
  • 3 cloves garlic
  • Salt
  • 1 tsp cumin
  • 1 tbsp lemon juice
  • Olive oil
  • Sumac (optional)
  • Cucumbers, tomatoes, mint
  • Onions, shallots or spring onions
  • Good flat bread

Procedure

  • In a pot, empty the can of broad beans. Drain the chickpeas (keep the liquid and use as aquafaba in other recipes) and add to the pot. Simmer gently until warm
  • In a mortar, pound the garlic with some salt until creamy. Add the lemon juice and cumin and stir into the warm bean mix and mash slightly with the pestle
  • Sprinkle more cumin if you like and sumac and serve with loads of olive oil with bread on the side and veggies, onions, and a hot cup of tea

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