Shahan Ful

Order a steaming bowl of Shahan Ful, a slow-cooked fava bean dish, to soothe your rumbling stomach. While many people assume this is a Sudanese meal, it is undeniable that Shahan Ful is today a well-known Eritrean dish. Not only in your visiting country, but also in several other countries, such as Sudan (of course), Ethiopia, Somalia, and others. You can call it "Ful" if you can't recall its entire name. This is also a short name for the Egyptian fava bean dish Ful Medames, and both are made from fava beans.

Ingredients

• Ethiopian Shahan Ful: ½ cup onions (minced) , 1 tsp cumin, ½ tsp turmeric , 2 tbsp olive oil , 2 cloves garlic (minced), ½ cup tomato (small diced), ½ green chili or jalapeno (optional) , 2 cups stock (or water) for cooking, 1 cup white beans or black eye peas (can or fresh)
• Garnish: 2 tbsp cilantro, 2 tbsp parsley , 2 tbsp tomato , ½ green chili or jalapeno (minced) optional, 1 ea lemon (both juice and zest), ½ tsp smoked paprika, ¼ cup chickpeas (can), ½ cup olive oil
• Beet Salad: 2 ea beets, red or golden (fine julienne cut), 1 tsp ginger (minced), ½ tsp garlic (minced), 1 ea lemon (zest and juice), ½ ea orange (zest and juice), ½ tsp mustard, ½ tsp berbere spice, ¼ cup olive oil, 2 oz arugula, 1 tbsp mint (optional), 1 tbsp parsley (optional), goat cheese

Instructions

• Using a strainer, strain the liquid off of the beans and rinse under water well (can only)
• Reserve
• Using a medium-size pot, pre-heat dry
• Add onions, turmeric, and cumin. Allow to cook until caramelization begins (slightly brown). This should
• take 5-7 minutes
• Add olive oil and garlic, allow to cook until soft (3 minutes)
• Add tomato and green chili, allow to cook for another 2-3 minutes
• Add beans and stock
• Adjust seasoning with salt and pepper
• Allow mixture to cook out for 10-12 minutes or until tender
• Add the ½ cup of olive oil to a small pot and pre-heat (about 375)
• Strain your chickpeas well and rinse
• Make sure they are dry
• Toss with salt and pepper
• Place in the oil and allow them to cook until golden brown and crispy (3-5 minutes)
• Remove and place on a paper towel
• While beans are cooking let’s make the garnish
• Using a medium bowl add cilantro, parsley, green chili, cumin, paprika, olive oil and lemon juice.
• Adjust seasoning with salt and pepper
• Mix well and reserve
• Remove beans adjust seasoning and serve
• Beet Salad
• Using a medium-size bowl add ginger, garlic, lemon, orange, mustard, and berbere
• Using a whisk mix well. While mixing, begin to add oil in a slow steady stream
• Adjust your seasoning with salt and pepper
• Peel beets
• Using a mandoline or grater, cut beets into thin strips
• Add about 2 tbsp of dressing to beets mixture and mix well
• Rough chop mint and parsley
• Using a bowl add arugula, mint, and parsley. Mix well
• Place mixture on serving plate
• Add beets
• Finish with dressing
• Garnish with goat cheese