1. In a large bowl, cover the beans with water by at least 2 inches. Let soak overnight. The next day, the beans should have roughly doubled in size. Drain the beans.

2. In a large pot, heat the oil over medium heat until hot. Add the onion, garlic, and cumin and cook until the onion and garlic are softened and fragrant but not yet starting to brown, about 10 minutes.

3. Add the soaked beans, salt, and 8 cups water. Increase the heat to high and bring to a boil, then adjust the heat so the mixture simmers. Cook, uncovered, until the beans are tender and the liquid has reduced so that it just covers the beans, about 1 hour.

4. Remove the pot from the heat and pulse with an immersion blender until the stew is thick and chunky with a good mix of whole and broken beans in a thick liquid (it will also thicken quite a bit as it cools). Taste and add pepper and/or more salt if necessary.

5. Serve hot with as many of the suggested garnishes as you like.

Ful medames is a delicious way to up your plant-based protein and fibre intake