Chickpea and Fava Bean Soup

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=58113

Yield 8 servings.

Ingredients:

• 1 cup Small fava beans, rinsed
• 8 cup Water
• 2 med Potatoes, peeled and diced
• 1/4 cup Olive oil
• 3 med Onions, diced
• 4 x Cloves garlic, crushed
• 1/4 cup Fresh cilantro leaves, finely chopped
• 28 oz Stewed tomatoes, canned
• 19 oz Cooked chickpeas, with liquid
• 1 tsp Oregano
• Salt and pepper, to taste
• 1 pch Cayenne pepper, or to taste

Method:

• A hot vegetarian country-style Arab soup.
• Bring the fava beans and water to a boil in a large pot. Cover and cook over medium heat for an hour and a half, then add the potatoes and cook for a further 25 minutes.
• In the meantime, heat the oil in a frying pan and saute the onions until they begin to brown. Add the garlic and coriander and stir fry for 3 minutes. Add the contents of the frying pan with the remaining ingredients to the fava beans and bring to a boil. Simmer over a medium heat for 30 minutes. Serve piping hot.
• THE FAVA BEANS should be the small Egyptian type about the size of a pea. They can be found in Middle Eastern stores in the large cities of North America. Navy beans may be substituted; in fact, though not traditional, they make an equally delicious soup.