Spicy Broad Bean Soup- Fool Nabed

The puréed consistency makes for a smooth, thick and hearty soup while the spices enhance not only the taste but its aroma as well. It is preferable to use dried broad beans for this recipe as those in the can become too soft during the cooking process.

SERVES: about 6

SOAKING TIME: 24 hours

PREP TIME: 25 minutes

COOKING TIME: 1 hour 30 minutes

INGREDIENTS:

• 1 1/2 cups (300 g) dried large broad (fava) beans, soaked for 24 hours, skinned, and split
• 8 cups (2 liters) water
• 4 cloves garlic, crushed to a paste
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Generous pinch of ground red pepper (cayenne)
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh coriander leaves (cilantro), for garnish

INSTRUCTIONS:

1. In a large saucepan with a lid, bring the soaked and split fava beans and water to a boil. Cover the saucepan and let it simmer over medium-low heat for about 1 1/2 hours, or until the beans are tender. Add more water if necessary to keep the beans covered.
2. Transfer the cooked fava beans and their cooking liquid to a blender. Purée until smooth and return the mixture to the saucepan.
3. Add the crushed garlic, salt, black pepper, cumin, coriander, and ground red pepper to the saucepan with the fava bean purée. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for another 5 minutes.
5. Transfer the soup to a serving bowl and stir in the freshly squeezed lemon juice.
6. Sprinkle the finely chopped coriander leaves over the soup as a garnish.
7. Serve the fava bean soup hot and enjoy its creamy texture and flavorful combination of spices and herbs.