Thursday, November 25, 2010


A couple of weeks ago Emmy from Vegan Diva tweeted a photo of her Foule Mudammas she was having for breakfast. It reminded me that I've been wanting to try this dish for literally years and years.

1 can chick peas
1 tsp cumin
1/2 bunch parsley
3 garlic cloves
3 tb lemon juice
5 tb olive oil
1 large tomato, diced
salt and pepper

Place the chickpeas and their liquid in a frying pan over medium high heat, until simmering.  Add the cumin, and mash the beans with a potato masher until lumpy.  Finely chop the parsley and garlic and place in a bowl.  Stir in the lemon juice, olive oil and tomato.  When the beans have thickened, stir in the parsley mixture.  Simmer until hot, taste and season with salt and pepper.  Serve with pita bread, tomato slices and feta cheese.