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4 Serves
94 Mins
10 g
24 g
8 g
Finely dice the onion and tomatoes using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Berbere spice blend
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
GreekVitamin K
47 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
163 µg / 400 µgCalcium
90 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
387 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
11 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Sauté the onions until translucent, then add the garlic and cook until fragrant.
Add the fava beans and tomatoes to the pot, stirring gently with a wooden spoon.
Season the mixture with salt and pepper, then cover and simmer on low heat to allow the flavors to meld and the beans to soften.
Serve the hot Ful in bowls, garnished as desired.
Tomato
Olive Oil
Garlic
Fava beans
Salt
Black Pepper
Vitamin A
31 µg / 900 µgVitamin C
13 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
47 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
163 µg / 400 µgCalcium
90 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
11 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27
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g37
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Portuguese
MexicanZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g