Breakfast · 25 min · ethiopian

Ethiopian Ful

Dinner decisions, handled: Ethiopian Ful pairs dried fava beans with red onion for a 25-minute Ethiopian breakfast. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Dried fava beans
• 1/2 Red onion
• 2 Tomatoes
• 1 Jalapeño
• 3 cloves Garlic
• 1 tsp Cumin
• 1/4 cup Olive oil
• 2 tbsp Lemon juice
• 1 tsp Berbere
• 1/4 cup Parsley

Steps

1. Soak the favas overnight, then simmer 40 minutes until completely tender — they should mash easily. Reserve a cup of the cooking liquid.
2. Mash the beans roughly with a fork, leaving plenty of texture; stir in splashes of cooking liquid until spoonable.
3. Warm the olive oil with the minced garlic, cumin, and berbere 1 minute until fragrant; stir into the beans.
4. Top with diced tomato, onion, jalapeño, and parsley; finish with lemon juice and a thread of olive oil.
5. Serve hot with injera or crusty bread for scooping. Breakfast of champions, Addis Ababa style.

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