We offer this stick-to-your-ribs stew of small beans on our weekend brunch menu, and served with other savory toppings like labneh, olives, and cucumbers, it is very typical of how many in the Middle East start their days. However, if you were to serve it as a quick and healthy supper, or a pack-along lunch, accompanied by some bread for scooping up the lemony, cumin-scented mixture, I think you would find it to be a perfect anytime meal.

SERVES 6
1/4 cup [60 ml] extra-virgin olive oil, plus more for drizzling
1 onion, finely diced
2 large garlic cloves, minced
Two 15 or 19 oz [430 or 540 g] cans fava beans (foul mudammas)
2 tsp ground cumin
1 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp Aleppo pepper
1/2 cup [20 g] chopped fresh parsley
1 lemon, halved
1/4 cup [45 g] Kalamata olives, whole
Fresh sliced tomatoes, sliced cucumbers, labneh,
and warm Za’atar Bread or pitas, for serving

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté just until tender, about 5 minutes. Drain the beans, reserving 1⁄2 cup [120 ml] of the liquid. Add the beans and 1⁄4 cup [60 ml] of the reserved liquid to the pot, crushing some of the beans a bit with a wooden spoon to make a thick sauce. Add the cumin, salt, and black and Aleppo peppers, and mix well. Lower the heat and simmer for 10 minutes, or until the beans are very tender and the flavors have blended. If it looks too dry, stir in as much of the remaining 1⁄4 cup [60 ml] cooking liquid as needed to make a fluid, chunky mixture.

Transfer the bean mixture to a shallow bowl and sprinkle with the parsley. Squeeze some lemon juice over the dish and drizzle with more olive oil. Garnish with the olives. Serve the beans with a platter of sliced tomatoes and cucumbers, labneh drizzled with extra-virgin olive oil, and bread for dipping.