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2 15 oz. cans cooked fava beans (ful), drained and rinsed – Sahara is a good brand
2 stalks celery, finely diced
1/2 small white onion, finely diced
1 tablespoon Tamicon brand tamarind concentrate
1 tablespoon boiling water
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon or more Aleppo pepper, or substitute 1/4 teaspoon cayenne
1 cup loosely packed parsley leaves, chopped but reserve a few for garnish
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