Ingredients
The following ingredients have 6 Servings
- 400 gm canned ful medames (see note)
- 800 gm canned chickpeas, drained and rinsed
- 1 garlic clove, crushed with a mortar and pestle with 1 tsp sea salt
- Juice of 2 lemons
- 1 ripe Roma tomato, cut into 5mm dice
- 1 small red onion, finely diced 1 tbsp ground cumin, plus extra to serve
- 1 tbsp ground cumin, plus extra to serve
- 60 ml (1⁄4 cup) extra-virgin olive oil, plus 1 tbsp extra for drizzling
- 2 tbsp shredded flat-leaf parsley
- 6 small burrata (about 100gm each)
- ½ tsp Turkish chilli flakes
- ½ cup purslane or watercress leaves
Instruction
- Heat ful medames, including liquid, and chickpeas in a saucepan over medium heat until hot, but not boiling. Stir in garlic mixture, lemon juice, tomato, onion and cumin, then lightly crush a quarter of the mixture with the back of a spoon to bind. Add oil, increase heat to medium-high and bring to the boil. Remove from heat and stir in parsley.
- Transfer to a large shallow bowl and top with burrata. Sprinkle with extra cumin, chilli, purslane and 1 tsp sea salt and drizzle with oil to serve.
