Ethiopian Ful

Drain the canned fava beans in a colander and rinse; prepare 200 ml of vegetable stock.

In a wide saucepan, heat 50 g of niter kibbeh, add the finely chopped red onion and sauté over medium heat for about 5 minutes, until softened.

Add the crushed garlic, berbere and cumin, stir and cook for 1 minute to let the spices release their aroma.

Add the chopped tomatoes and jalapeño, and cook for another 5 minutes, until the tomatoes soften and form a thick base.

Transfer the fava beans into the saucepan, pour in the vegetable stock and simmer over low heat for 15–20 minutes. While simmering, mash about a third of the beans with a masher, leaving the rest whole; season with salt to taste.

Separately, boil the eggs in water for 6 minutes after it comes to a boil, cool, peel and halve them. Chop the fresh tomato, spring onion and parsley.

Divide the ful among plates, top with the eggs, fresh tomato, spring onion and parsley, drizzle with the remaining niter kibbeh, and serve with crusty rolls.