Hearty stewed fava beans with olive oil and spices

Drain and rinse the canned fava beans thoroughly under cold water to remove excess sodium and preserve their fresh taste.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.

Add the drained fava beans, ground cumin, smoked paprika, salt, and black pepper to the saucepan. Stir well to combine all the ingredients with the spices.

Add about 120 ml (1/2 cup) of water to the pan. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld beautifully.

Using a fork or a potato masher, lightly mash about a third of the fava beans directly in the pan. This will create a creamier texture while still leaving some whole beans for substance.

Stir in the fresh lemon juice and most of the chopped fresh parsley. Taste and adjust seasoning if needed, adding more salt or lemon juice to your preference.

Transfer the hearty stewed fava beans to serving bowls. Drizzle generously with the remaining 2 tablespoons of extra virgin olive oil and garnish with the reserved fresh parsley for a vibrant finish.

Serve immediately with warm pita bread, sliced tomatoes, and cucumbers on the side for a complete and satisfying Middle Eastern meal.