Egyptian Fava Bean Stew
30 ounce can
Add the favas from the can to a pot.
Fill the can halfway with water then add the water to the favas.
Add the cumin.
Squeeze the lemon juice into the pot. Be careful of seeds.
Stir well and place on medium low heat. Let it simmer and not boil for about an hour.
Once it has cooked for about half an hour, mash some but not all of the favas. This will thicken the stew.
Serve with tahini sauce and parsley garnish.
I find the canned favas contain enough salt already but you can add more to your liking.