Palestinian Fava Bean Soup

[Guest guest]

O liked this so much I will have to make it again next

weekend.

Mark

 

 

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.

 

 

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