If using dried beans, soak them overnight in water. Drain and rinse the beans the next day.

In a large pot over medium heat, warm the olive oil. Add the chopped onion and sauté until soft and translucent. Add the garlic and continue sautéing until fragrant.

If using meat, add the lamb or beef cubes to the pot, browning them on all sides for 5-7 minutes.

Add the tomato paste and cumin, stirring well to combine. Let the mixture cook for 2-3 minutes to enhance the flavours.

Add the chopped tomatoes (or canned tomatoes) to the pot and cook for another 5 minutes until the tomatoes break down and form a thick sauce.

Pour in the water or broth, bring the mixture to a boil, then reduce the heat to a simmer. Add the drained beans (if using dried) and simmer for about 1 hour until the beans are tender. For canned beans, simmer for 20-25 minutes.

Season the stew with salt and pepper to taste. Adjust the seasoning, adding more cumin if preferred.

Garnish with freshly chopped parsley before serving. Serve the Fasolia hot with rice or warm pita bread on the side for a complete meal.