Fava Bean Soup
(Fool Nabed)
Egypt
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- 2 cups fava beans, washed and soaked in 6 cups of water
- Salt and pepper to taste
- 1 teaspoon cumin
- 2 cloves garlic, crushed
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons finely chopped parsley or fresh coriander leaves
Drain the fava beans but reserve the water. Skin the beans and place in a saucepan. Measure the reserved water, and top up if necassary to make 6 cups; then bring to a boil. Cover the saucepan and cook over low heat for about 1 hour or until the fava beans are tender. Purée in a blender.
Return the purée to the saucepan and stir in the remaining ingredients except the parsley or coriander leaves. Bring to a boil and cook for about 5 minutes over low heat. Serve in individual bowls garnished with the parsley or coriander leaves.
Serves 6 to 8.
From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters
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