Tawlet Beirut’s Fava Beans & Chickpeas
4 x 400 g cans fava beans
2 x 400 g cans chickpeas
1 teaspoon cumin
2 cloves garlic, crushed
2 teaspoons salt
¼ cup extra virgin olive oil (plus extra for serving)
Juice of 1 ½ lemons
Drain cans of fava beans and chickpeas, rinse well in sieve. Place in a large saucepan with cumin. Add just enough water to cover beans and peas. On a medium heat, bring to the boil. Once it comes to a boil take off the heat. Drain beans and chickpeas into a bowl, remembering to retain at least 2/3 cup of the liquid you boiled it in (this is important). Roughly mash with a spoon or pestle and add the garlic, salt, olive oil and juice of 1 1/2 lemons (add more or less to taste). Mix together. Please note: the longer you leave this mixture to stand, the more of the liquid it will absorb and mixture will dry out.
Serve in bowls topped with chopped mint, parsley, spring onions, tomatoes and olive oil.