Ful Medames

Rinse the dried fava beans and place them in a large bowl. Cover with plenty of cold water and leave to soak overnight.

Drain the soaked beans and tip them into a large saucepan. Cover with fresh water by about 5 centimetres and bring to the boil, adding the bicarbonate of soda.

Skim off any foam, then reduce the heat, cover partially and simmer the beans until completely tender, about 90 minutes, topping up with hot water as needed.

While the beans finish cooking, crush the garlic and finely chop the onion, tomatoes and parsley.

Drain the beans, reserving a little of the cooking liquid, and return them to the saucepan.

Mash the beans lightly with the back of a spoon, stirring in a splash of the reserved cooking liquid until creamy but still chunky.

Stir the crushed garlic, ground cumin, lemon juice, olive oil and fine sea salt through the warm beans.

Spoon the ful medames into bowls, scatter over the chopped onion, tomatoes, parsley and chilli flakes, and serve with warmed pitta bread.