Egyptian Breakfast Beans with Feta, Lemon Oil, and Green Chili Relish | culture: the word on cheese
Breakfast beans are a Middle Eastern morning classic that pairs beautifully with soft- or hard-boiled eggs and crisp whole wheat toast
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Ingredients
- 6 pickled green chilies (coarsely chopped)
- 2 ½ tablespoons extra-virgin olive oil
- 1 small clove garlic (minced)
- Big squeeze lemon juice
- Salt (to taste)
- Ground black pepper (to taste)
- 1 clove garlic (crushed)
- ½ teaspoon salt (plus more to taste)
- 2 ½ tablespoons olive oil
- Grated zest and juice of ½ lemon
- 4 spring onions (finely chopped)
- 1 14- ounce can chickpeas (well rinsed and drained)
- 1 10 ½-ounce can broad beans (fava, well rinsed and drained)
- 1 teaspoon ground cumin
- ¼ teaspoon Turkish red chili flakes
- 2 medium vine-ripened tomatoes (diced)
- 2 tablespoons shredded flat-leaf parsley leaves
- ¼ cup soft white cheese (crumbled (try feta or fresh chèvre))
- Lemon wedges and pita (to serve)
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