🫘 Bagilla (warm fava beans)
Bagilla, also spelled bajella, is an Iraqi dish of whole dried fava beans simmered in their skins until soft, then dressed while warm with cumin, chili, lemon juice and olive oil. The beans are earthy and creamy inside, with a tangy, peppery broth around them. It is sold hot from street carts in cups or bowls and is also a popular home breakfast.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g dried whole fava beans, soaked overnight
- 1 tsp ground cumin
- ½ tsp chili flakes
- Juice of 2 lemons
- 2 tbsp olive oil
- Salt
Method
- Drain the soaked beans and cover with plenty of fresh water.
- Simmer for 1½–2 hours until tender, topping up the water as needed.
- Season the cooking liquid with salt.
- Spoon the beans with a little liquid into cups or bowls.
- Dress with cumin, chili, lemon juice and a drizzle of olive oil.
How to make it lighter
- Fava beans are filling and high in protein, so a cup makes a satisfying snack.
- Keep the olive oil to a teaspoon per serving — one tablespoon is about 120 kcal.
- Add extra lemon and chili for flavour instead of more oil.
History
Bagilla is a familiar street food and breakfast in Iraq, especially as a cheap, warming dish in the colder months.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →