In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 7 minutes. Add the berbere, black pepper and cumin and cook, stirring, for 1 minute.

Add the fava beans, with their juices, and cook, stirring often, for 10 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture is very thick, about 5 minutes. If the fava beans don’t break down, mash them with a wooden spoon. Stir in the ghee (if using), then remove from the heat.

Divide the fava bean mixture between 2 bowls. Top each with large dollop of yogurt, a pile of tomato and a pile of jalapeño or chilies. To eat, stir the toppings into the fava beans and eat with a roll (if using).