Heat the 3 tbsp of olive oil in a wide, heavy-bottomed pan over medium heat until shimmering. Add the 20g of tomato paste and begin stirring immediately — the paste will sizzle and crackle as it contacts the hot oil. Cook, stirring constantly, for 2–3 minutes until the paste visibly darkens from bright red to a deeper brick-red and the aroma shifts from raw and metallic to noticeably sweeter and more concentrated. This blooming step is the foundation of ful medames' flavour — raw tomato paste added directly to liquid or to cold oil produces the metallic, slightly harsh flavour of uncooked tomato concentrate. The 2–3 minutes of high direct heat in the olive oil caramelises the paste's sugars and drives off the raw volatile acids through the Maillard-adjacent reactions that produce the rounded, savoury depth the dish requires. Every subsequent ingredient is layered onto this bloomed base.

Add the 4 finely minced garlic cloves to the darkened tomato paste and oil. Stir continuously for approximately 30 seconds until fragrant and just beginning to show the faintest golden colour at the edges — the garlic must not brown. Immediately add the 1½ tsp of ground cumin, 1 tsp of chili flakes, and black pepper directly into the hot oil alongside the garlic and tomato paste. Stir continuously for 20–30 seconds. The spices bloom in the hot fat — their fat-soluble aromatic essential oils releasing into the surrounding oil at the elevated temperature, producing a more intense, more fully developed spice character than the same spices added to liquid would provide. The cumin's earthy warmth and the chili flakes' fruity heat are both specifically more vivid after 20–30 seconds of direct fat contact. Remove from heat or reduce immediately if the garlic or spices begin to darken beyond lightly golden — burnt garlic or spices cannot be corrected and produce bitterness throughout the finished dish.

Add the 900g of drained fava beans directly to the spiced tomato base. Pour in 120ml of warm water or the reserved bean liquid — reserved liquid is specifically preferred when available because it carries dissolved starch and flavour compounds from the beans that warm water does not, producing a more cohesive, more flavourful final consistency. Stir to combine, bringing all the beans into contact with the spiced base. Increase the heat to medium and simmer for 5–8 minutes, stirring occasionally, until the beans are thoroughly heated through, noticeably softer than they were straight from the can, and have absorbed the spiced tomato base's colour and character. The beans should be coated in the red-orange spiced oil and the liquid in the pan should have reduced slightly.

Using a potato masher, a fork, or the back of a large spoon, mash approximately half the beans directly in the pan. Work across the pan in circular motions, pressing down firmly enough to break some beans completely and partially crush others while leaving the remaining half wholly intact. The finished texture — thick, slightly rough, with a mix of crushed beans providing cohesion and whole beans providing body — is the specifically correct texture for ful medames. Ful is not hummus and should not be processed smooth; it is not a whole bean stew either. The partial mash creates the thick, spoonable, rustically cohesive consistency that has been the dish's specific character for centuries. If the mixture appears too thick after mashing, add additional warm water or bean liquid in small amounts until the consistency is thick and spoonable but not dry or stiff.

Add the 30ml of fresh lemon juice and, if using, the 1–2 tbsp of tahini. Stir well until fully incorporated and cohesive. The lemon juice provides the bright acid counterpoint that prevents the cumin and chili-spiced beans from tasting heavy and one-dimensional — its addition at this stage, after the mash, preserves its aromatic volatile freshness rather than simmering it into the dish where it would contribute acid without the citrus fragrance. Tahini's addition is optional but specifically recommended for a richer, slightly nuttier, creamier result — its fat content binds the mashed bean mixture into a more cohesive, more satisfying consistency and provides the background sesame depth that appears in many regional versions of the dish.

Simmer for a further 1–2 minutes until the mixture is thick, rich, and cohesive. Season with fine sea salt — tasting carefully before adding, as the canned beans and tomato paste both carry sodium. Taste and adjust each dimension: more lemon juice if the brightness is insufficient and the beans taste flat or one-dimensional; more chili flakes for heat; more tahini for creaminess; more cumin if the spice depth needs amplification. The finished ful should taste assertively seasoned, bright from the lemon, warmly spiced, and satisfying rather than flat.

Transfer the ful medames into shallow serving bowls — wide and shallow rather than deep, for maximum surface area for the garnishes. Drizzle generously with extra-virgin olive oil — the raw olive oil's fruity, slightly peppery character provides both flavour and the characteristic glistening surface that makes properly garnished ful visually appealing. Scatter freshly chopped flat-leaf parsley, a pinch of chili flakes, and the halved cherry tomatoes. The cherry tomatoes serve a specific function beyond visual appeal — their bright acidity and fresh, slightly sweet juice provide a vivid contrast against the warm, earthy, slightly heavy beans that makes each spoonful that includes a tomato half specifically more refreshing.