Ethiopian Fava Bean Breakfast Stew (Shahan Ful)
ሻሃን ፉል Shahan FulSay it: shah-HAHN fool
Shahan ful is a beloved Ethiopian breakfast stew of soft fava beans cooked with onions, tomatoes, garlic, green chilies and warm spices. It is a communal morning dish, often eaten from a shared bowl with injera or crusty bread. The beans become creamy and earthy, while lemon, fresh tomato and onion keep it bright and tangy. A spoonful of berbere and cumin gives gentle heat and aroma. Simple, filling and deeply comforting, it is one of Ethiopia’s most familiar breakfasts.
Ethiopian Fava Bean Breakfast Stew (Shahan Ful)
ሻሃን ፉል, Shahan Ful
Pronounced shah-HAHN fool
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
For serving
Method
Put the rinsed split fava beans and 6 cups (1.5 L) water in a large pot. Bring to a boil, skim off any foam, then lower the heat and simmer uncovered for 30–40 minutes, until the beans are very soft and crush easily with a spoon; add a splash more water if the pot looks dry.
While the beans cook, heat the olive oil in a wide skillet over medium heat. Add the onion and cook for 6–8 minutes, until soft and lightly golden.
Stir in the garlic, chopped green chili and tomato paste and cook for 1 minute, until fragrant.
Add the chopped tomatoes, cumin, berbere, salt and black pepper. Cook for 5–7 minutes, stirring often, until the tomatoes collapse into a thick, jammy sauce.
Add the cooked beans and a little of their cooking water to the skillet. Mash with a potato masher until thick and chunky, then simmer for 8–10 minutes, stirring, until glossy and creamy; loosen with water if it becomes too stiff.
Stir in the lemon juice and parsley, taste, and add more salt or berbere as needed.
Spoon into bowls and make a small well in the center. Top with the diced tomato, red onion, sliced green chili and a drizzle of olive oil. Serve warm with injera or crusty bread.
Regional variants
Some cooks stir in a spoonful of yogurt or crumbled feta at the table, and in Eritrea ful is often served with a sharper chili relish.
Cook's notes
- Split fava beans break down quickly; if you use whole dried fava beans, soak them overnight and simmer until the skins burst and the beans crush easily.
- Keep the mash chunky and add cooking water a splash at a time so it stays creamy rather than stiff.
- Berbere varies in heat, so start with 1 teaspoon and add more after tasting.
Serve with
Injera or crusty bread, and hot tea or coffee.
Make ahead and storage
The stew can be made up to 3 days ahead and refrigerated; reheat gently with a splash of water and add the fresh toppings just before serving.
