Serve this like they do for breakfast in Cairo, scooped into warm pita breads with halved hard-boiled eggs, tomatoes and cucumber. Make ful medames turbo-charged using plenty of chilli and cumin, lots of lemon and garlic, and be generous with the chopped parsley. I’ve used vegetable oil here rather than olive oil because, for me, the flavour must be all about the beans, cumin, garlic, chilli and lemon.