Serves 4 - 6 Ingredients: 2 cups fuul medammes 1 onion (chopped) 2 tsp crushed garlic 2 cups finely chopped red tomatoes 1/3 cup chopped green capsicum (seeded) 2 green chili pods (seeded, finely chopped), (optional) 1/2 cup parsley leaves (finely chopped) 1/2 cup coriander leaves (finely chopped) 1 tsp dried coriander Juice of 1 lemon 2 tbsp olive oil 1 tbsp extra virgin olive oil Salt Method: Heat a large empty pan. Add olive oil over medium heat. Add garlic and stir only for a moment, then stir in dried coriander until fragrant. Add tomato. Allow to reduce and slightly thicken then add capsicum, chili, fuul and salt (to taste). Allow to cook for 10 minutes. Meanwhile, mix onion, parsley, green coriander, chili and lemon juice, in a glass bowl. Remove fuul away from heat. Stir in onion mixture. Allow to slightly wilt in heat of pan. Remove to serving dish. Drizzle extra virgin olive oil on top. Serve warm with crusty or toasted baladi bread and a tehine dip.
