Palestinian Chickpea And Fava Bean Soup Recipe - Cooking Index
Palestinian Chickpea And Fava Bean Soup Recipe - Cooking Index
A dream one-pot meal for vegetarians -- and anyone else who likes good eating. It's thick, colorful, full of interesting textures, and plenty filling.
Courses: Soup| = {Shorbat Hummus Wa Fool} = | ||
| 1 cup | 160g / 5.6oz | Fava beans - rinsed, and |
| Soaked overnight | ||
| 4 tablespoons | 60ml | Olive oil |
| 2 | Onions - chopped | |
| 4 | Garlic cloves - minced | |
| 1 | Tomatoes - (28 oz) - reserving juice | |
| 1/4 cup | 4g / 0.1oz | Minced cilantro |
| 1 | Cayenne pepper | |
| 8 cups | 1896ml | Water |
| 1 | Chickpeas - (19 oz) | |
| 2 | Potatoes - peeled, diced | |
| 1 1/2 teaspoons | 7.5ml | Oregano |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Rinse the fava beans and leave to soak overnight.
Heat the oil in a large pot and saute the onions and garlic until soft. Add the tomatoes, cut up, the cilantro, and the cayenne pepper. Cook down for 10 to 15 minutes. Add water and reserved tomato juice, bring to a boil, then add fava beans. Reduce heat and simmer for 2 hours.
Pour in the chickpeas and the diced potatoes, reboil, then reduce heat and simmer for 30 minutes. When ready to serve, add the oregano, by rubbing it between your palms, and season to taste. Ladle into bowls and serve immediately.
Serve hot as a meal to 6 to 8 people with lots of bread.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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