A staple of the Egyptian table, this white bean stew simmers slowly in a tomato sauce enriched with cumin and charred garlic. Finished with olive oil and fresh coriander, it makes a filling meal alongside bread.
Drain the soaked beans, cover with fresh water in a pot, skim the foam once boiling and cook over medium heat for 25 minutes.
Heat the olive oil in a pan and lightly fry the crushed garlic until golden, then add the cumin and stir for a few more seconds.
Add the grated tomato and salt to the charred garlic and simmer for 8 minutes, then stir in the boiled beans with a little of their cooking water and simmer for a further 10 minutes.
Garnish the stew with coriander and serve hot with bread.
If you do not soak the beans overnight, the cooking time lengthens and the skins can toughen. Char the garlic gently without burning it, or a scorched taste spreads through the whole sauce.
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