I pity the ful...who attempts this recipe using dried fava beans! Ugh! First soaking (overnight), then boiling the water and blanching them. Then, peeling them for over an hour (!), only for them to come out looking pathetic like this.
Next time I'll walk the extra mile to the store with the canned beans!
Ok, getting back to the recipe. I remembered that I have never actually had ful at an ethiopian restaurant (at least to my knowledge), and that this recipe reminded me of something I might get at a Middle Eastern restaurant instead. Don't know. All I know is that the process of making this really made me crave restaurant ethiopian in a serious way. I haven't had any since I left NY (the last time being with the lovely Stacey two days before I left town, but I have heard that there is an excellent restaurant here, Queen of Sheba, that serves 10 dishes for the vegetarian platter!
So, once the favas were cooked and then cooked again till mushy with olive oil and cumin, I went to my pepper plant to pick some peppers.
These are hungarian peppers, similar to the kind you might find in paprika (a mild hint of heat).
Here is the finished ful in the foreground, with Dave's Killer Bread in the background. My neighbor friend, Sare, said she's interested in making injera, so I just might end up having something else to show this week. But for now, here is today's spread:
peppers, goman from Vegetarian Taste of Toronto, and chopped farmer's market pepper. Yep, that be spinach in the goman folks. I cooked the hell out of it.
on the plate
Though I was too tired out after the fava fiasco to try any more new recipes, I still was excited about this meal. Funny how this is the first bean dish I cooked since I've been here. As the temperature cools down, I expect a lot more beans in my future!