Bean Salad – Syria
1 x can chickpeas
1 x can fava beans
1 x handful of fresh parsley (stalks removed and chopped)
1 x small onion (finely chopped)
1 x large garlic clove (mashed to a smooth paste)
3 x tomatoes (finely chopped)
2 x Tbs olive oil
1 x lemon
1 x tsp cumin seeds
1 x tsp ground sea salt
1 x tsp ground black pepper corns
Rinse and drain the chickpeas and fava beans and place in a large salad bowl.
Chop the tomatoes, onion and parsley and mash the garlic. Place all of these in your bowl and mix them well with the beans.
Toast the cumin seeds in a dry pan (on a low to medium heat) until aromatic and then place in a mortar and pestle ( or equivalent) .
Add the salt and pepper corns to the cumin and grind lightly then add them to the salad bowl.
Finally grate the rind of the lemon into the bowl. Squeeze the juice of the lemon and add the olive oil.
Finally – mix it all in for a few minutes until all of the ingredients are well combined and serve.