INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 262
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 0mg
Sodium: 424.3mg
Potassium: 743.9mg
Carbohydrates: 43g
Fiber: 7.7g
Sugar: 17.4g
Protein: 7.4g