The National dish of Sudan Ful Medames

Drain each can of chickpeas and separate them in half.

Crush the beans with a fork until smooth.

Heat the olive oil in a skillet over medium heat.

Add the diced onion and minced garlic to the skillet and saute for 5 minutes.

Add the mashed and whole chickpeas to the skillet.

Add the lemon juice, salt, cumin, black pepper, and smoked paprika.

Stir and cook for 5 minutes.

Gradually add the vegetable stock until the desired consistency is achieved.

Spoon the cooked chickpeas onto a serving platter.

Drizzle some olive oil on top.

Top with chopped raw tomatoes and parsley.

Arrange the slices of boiled eggs on the chickpeas.

Serve with any type of flatbread such as pita.

Equipment Needed

Dietary

Allergens