Post by Amani on Oct 8, 2007 10:56:46 GMT -5
Palestinian Fava Bean Soup
1 cup dried fava beans, rinsed and soaked overnight
4 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
1 28 oz. can tomatoes, reserving juice
1/4 cup cilantro, minced
pinch of cayenne pepper
8 cups water
1 19 oz. can chickpeas
2 potatoes, peeled and diced
1 and 1/2 teaspoons oregano
salt and 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.
1 cup dried fava beans, rinsed and soaked overnight
4 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
1 28 oz. can tomatoes, reserving juice
1/4 cup cilantro, minced
pinch of cayenne pepper
8 cups water
1 19 oz. can chickpeas
2 potatoes, peeled and diced
1 and 1/2 teaspoons oregano
salt and 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.