Ful Medames

Ingredients:
1 ful tin- drained 
1 Supreme Chickpeas Tin- drained 
1 tbsp Supreme Cumin Powder 
1 tbsp Supreme Paprika Powder
Salt to taste 
½ tsp Supreme Coarse Black pepper 
1 cup water 
½ cup olive oil
Juice of 1 lemon 
2 green chillies- finely chopped 
8 cloves of garlic- finely chopped 
½ cup parsley- finely chopped 
½ tsp coarse black pepper 
½ tsp salt 
Khubz
Garnish: 
Chopped tomatoes 
Chopped red onions 

Method:
Into a bowl add olive oil, lemon juice, chopped green chillies, chopped garlic, chopped parsley, black pepper and salt. Mix together and set aside.

Heat a pan over medium heat. Add drained ful, chickpeas, water, salt, cumin powder, paprika powder and coarse black pepper. Mix well and bring to a boil. Once it comes to a boil, lightly start mashing the ful and chickpeas. Then add half of the oil mixture and stir well. Reduce heat to low and simmer for 5 minutes. Adjust the thickness of the ful to your liking- for a thinner consistency, add water. For a thicker consistency leave as is. Transfer the ful to a serving dish. Top with remaining oil mixture, chopped tomatoes and red onions. 

Serve with khubz, boiled eggs, mint leaves, parsley, tomatoes, cucumber, spring onions, olives and tea.