Palestinian Chickpea And Fava Bean Soup-Shorbat Hummus Wa Fool

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Palestinian Chickpea And Fava Bean Soup-Shorbat Hummus Wa Fool

 

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.