Monday, May 12, 2008

Chickpea and Fava Bean Soup

Yield 8 servings.

  • 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
  • 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.

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