| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Arab | Soups, Beans, Mcrecipe | 8 | servings |
INGREDIENTS
| 1 | c | Small fava beans; rinsed |
| 8 | c | Water |
| 2 | md | Potatoes; peeled and diced |
| 1/4 | c | Olive oil |
| 3 | md | Onions; diced |
| 4 | Cloves garlic; crushed | |
| 1/4 | c | Fresh cilantro leaves; finely chopped |
| 28 | oz | Stewed tomatoes; canned |
| 19 | oz | Cooked chickpeas; with liquid |
| 1 | ts | Oregano |
| Salt and pepper; to taste | ||
| 1 | pn | Cayenne pepper; or to taste |
INSTRUCTIONS
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. *Hanneman > "Shawrbat Hummus wa Fool," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES, Salloum and Peters (97)* By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster v2.0l.
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