Following up on my Hannibal reference, here’s an inspired dish.
Egyptian Style Fava Stew
– One can diced tomatoes, partially drained
– One can Egyptian fava beans, rinsed and drained
– One onion, finely chopped
– 3 cloves garlic, minced
– Olive oil, to taste
– Garam masala spice, to taste
– Black pepper and salt, to taste
– Hot red curry powder, to taste
Additional, if desired: lemon juice
Directions: Saute onion over medium heat in large saucepan. Heat until onions turn clear. Add in tomatoes and garlic and stir well. Meanwhile, take half of fava beans and lightly mash them. Then add to saucepan. Let simmer for a few minutes, adding spices and olive oil unil spice level suits your preference. Add water if stew gets too dry; it should be thick but not pasty. Also, squeeze lemon juice, to taste, if desired. Serve piping hot in bowls with warmed up pita bread, preferably the giant, fluffy sort sold at Mideast markets.
Recipe created by some guy named Brendan, devishly enjoyed by some girl named Joy.