1 lb fresh, fava beans, shelled
¾ cup water
1 tsp kosher salt
⅓ cup chopped flat-leaf parsley
¼ cup extra virgin olive oil
1 lemon, half juiced, other half small wedges
salt and pepper, to taste
4–6 cloves garlic, crushed, lightly chopped
¼ to ½ tsp chili pepper flakes
1 tsp cumin powder
⅓ cup chopped cucumber, optional ⅓ cup chopped tomato, optional a few thin slices of yellow onion or a few green onions, chopped, optional 2 pita bread, warmed, optional
Bring &frac134; cup of water and 1 tsp salt to boil with the beans, bring down to a simmer, when the water is gone, about 20 minutes.
Using a rubber glove, if you have one, or you can wait until the beans cool down a bit, using a small paring knife, be careful, make a slit and pop/remove the bean from the outer waxy shell and discard the shell, put the fava beans back in the pan and add 2 tblsp of the olive oil and then the crushed garlic, saute for few minutes, then partially mash the beans with a fork (so they can absorb the rest of the ingredients) and then, turn off the heat and add the cumin, chili pepper flakes and parsley, arrange in the center of a bowl or plate, top with the rest of the olive oil and add a pinch of cumin and chili pepper and salt and pepper to taste.
Serve with some chopped cucumber and tomato salad with thinly sliced mild onions or green onions Eat with warmed pita bread, lavash or naan to dip.
