Foul Mudammas with Charred Tomato and Fresh Parsley

In a small saucepan over medium heat, combine the fava beans with a splash of water and a generous pinch of cumin.

Simmer for 5-7 minutes, until the beans are tender.

Use a potato masher or a fork to crush about half of the beans, creating a rustic, creamy texture while leaving some whole for bite.

Stir in minced garlic and fresh lemon juice to brighten the earthiness.

In a separate small skillet, lightly blister the diced tomatoes in a drop of water until they just begin to soften.

Transfer the bean mixture to a warm bowl, top with the blistered tomatoes, and drizzle with the high-quality extra virgin olive oil.

Garnish with a handful of chopped fresh parsley for a vibrant, herbaceous finish.

Serve immediately while hot, using the warmed whole wheat pita to scoop up every last bit of the stew.