2 cups canned or frozen broad beans, cooked
4 tablespoons olive oil, divided
1 medium red or white sweet onion, thinly sliced, divided
2 cloves garlic, crushed
2 cups chickpeas
1/2 teaspoon cumin, to taste
chili flakes, to taste
fresh parsley, sliced finely, to taste
6 leaves mint, sliced finely
1 cucumber, peeled and chopped
1 medium red bell pepper, cut into strips
1 medium tomato, diced
juice of 1 lemon
1 teaspoon tahini, optional
salt, as needed
1. Remove the skin or process broad beans briefly in food processor, if desired. Heat 2 tablespoons olive oil in a skillet and sauté half the onion and all the garlic. Add broadbeans and garbanzos, mashing as they cook.
2. Mix in cumin and chili flakes, mashing and stirring until a semi-smooth consistency is reached and the mixture is fragrant and hot. Place bean mixture in serving dishes and top with the remaining chilled, chopped vegetables. Dress with remaining 2 tablespoons oil and lemon juice.
3. Add salt to taste and top with mint and parsley. Top with a dab of tahini, if desired. Eat with flatbread.
You can substitute cooked frozen lima beans for broad beans with good results. If cucumbers are unavailable, dill pickles are a nice addition.
Source of recipe: This is my interpretation of a recipe discussed in a documentary I watched about Syria.