Seafood Ful Medames
Craving a hearty, warm hug of a meal? This savory bean and seafood stew hits the spot.
When you're exhausted and craving something deeply satisfying, this Seafood Ful Medames is your ultimate win. It reimagines the traditional Egyptian breakfast staple into a decadent dinner by swapping standard toppings for succulent pieces of white fish or shrimp. The slow-simmered chickpeas create a creamy, protein-packed base that feels incredibly indulgent without requiring hours over a hot stove. You'll love how the earthy spices like cumin and coriander dance with the briny notes of the seafood. It’s essentially a warm hug in a bowl—hearty enough to satisfy your hunger but flavorful enough to make you forget about the long day you just had.
Ingredients
- 2 cup canned chickpeas — drained and rinsed
- 1 lb white fish fillets — such as cod or tilapia, cubed
- 0.5 lb large shrimp — peeled and deveined
- 1 cup canned diced tomatoes
- 3 unit garlic — minced
- 1 tsp cumin
- 1 tsp coriander
- 0.5 tsp turmeric
- 1 tsp salt — or to taste
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 cup vegetable broth
Method
- 1 Heat olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant but not browned.
- 2 Stir in the cumin, coriander, turmeric, salt, and pepper. Let the spices toast with the oil for 1 minute to release their oils.
- 3 Add the drained chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and let it bubble gently for 10 minutes.
- 4 Gently stir in the cubed fish and shrimp. Cover the pot and simmer for another 8-10 minutes, or until the seafood is opaque and cooked through.
- 5 Taste and adjust seasoning with extra salt or pepper if needed. Serve hot in shallow bowls.
Variations
- Vegetarian Version — Omit the fish and shrimp; add 1 cup of cubed zucchini and 1 cup of fresh spinach at the end.
- Speedy Shrimp Only — Use only the shrimp and skip the simmering step for the fish to keep things moving fast.
Notes
For a brighter finish, squeeze half a lemon over each bowl just before serving to cut through the richness of the spices.
Equipment that helps
- Large Pot — Allows you to simmer the chickpeas and broth comfortably while keeping the seafood submerged.
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