Beans for breakfast! This is a traditional Middle Eastern recipe and one that I ate a lot while living in the United Arab Emirates. It's wildly addictive and doubles as a quick lunch or easy dinner. Best of all, it's a great source of fibre and protein - two nutrients that are essential to keeping you feeling full.
2 cans fava beans, drained and rinsed well
Juice of 1 lemon
3/4 cup + 2 tablespoons water
4 tablespoons olive oil
1 1/2 teaspoon cumin
1 teaspoon salt
1 clove garlic, finely chopped
In a medium saucepan combine beans, lemon juice, water and olive oil. Use a potato masher or the back of a fork to mash the beans until they begin to get a creamy consistency (you may need to add more water).
Season to taste with cumin, salt and garlic. Stir to combine.
Cover and gently simmer for 10-15 minutes, stirring often.
Drizzle with olive oil and lemon juice just before serving. Serve warm with whole wheat pita (omit for a gluten free meal) and a mix of fresh vegetables including cucumber, tomato, olives, and carrot sticks.
Makes 4 large servings.
Per serving: 243 calories, 14 g fat, 2 g saturated fat, 22 g carb, 6 g fibre, 8 g protein, 589 mg sodium
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All recipes and photos by Michelle Gelok, RD