Post by goodcookin on May 12, 2009 15:11:57 GMT -5
Shorbat Hummus Wa Fool (Palestinian Chickpea And Fava Bean Soup)
1 cup fava beans, rinsed, soaked overnight
4 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
1 28 oz. can tomatoes, reserving juice
1/4 cup minced cilantro
1 pinch cayenne pepper
8 cups water
1 19 oz. can chickpeas
2 potatoes, peeled, diced
1 1/2 teaspoons 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.
Makes 6 to 8 servings.
1 cup fava beans, rinsed, soaked overnight
4 tablespoons olive oil
2 onions, chopped
4 garlic cloves, minced
1 28 oz. can tomatoes, reserving juice
1/4 cup minced cilantro
1 pinch cayenne pepper
8 cups water
1 19 oz. can chickpeas
2 potatoes, peeled, diced
1 1/2 teaspoons 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.
Makes 6 to 8 servings.