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Moroccan Fava Bean Soup

 

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Moroccan Fava Bean Soup
 

 

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Recipe

Moroccan Fava Bean Soup

There is no substitute for these funky and incredibly flavorful beans. You will find them in Indian, Italian and Middle Eastern Grocery stores, or simply go online: well worth looking for. You will love them, so get a nice supply and store them in glass jars. Don’t get it into your head to peel them, which would be pure slavery: Buy them peeled!

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 4 cups peeled dry fava beans
  • 3 quarts (12 cups) water
  • 1/2 cup olive oil
  • Salt to taste
  • 8 large cloves garlic
  • 2 Tablespoons paprika
  • 1 teaspoon cayenne, or to taste
  • 2 tablespoons cumin
  • 1/4 cup fresh lemon juice

Directions

Preparation

1 Bring the beans, water, oil, salt and garlic to boil in a wide bottom pot. Reduce the flame to medium and cook, covered, for 2 hours.
2 Whisk the paprika, cayenne, cumin, lemon juice and a little water in a bowl to make sure you have no spice lumps, and throw the mixture in the pot. Cook 15 more minutes.
3 You will find that the beans have almost completely dissolved all by themselves, but just in case you want a more elegant presentation, cream the soup with an immersion blender. Adjust the texture and seasonings. Makes a dozen ample servings.

Special instructions

There is no substitute for these funky and incredibly flavorful beans. You will find them in Indian, Italian and Middle Eastern Grocery stores, or simply go online: well worth looking for. You will love them, so get a nice supply and store them in glass jars.

Don’t get it into your head to peel them, which would be pure slavery: Buy them peeled!

Source:

http://www.levanacooks.com/fava-bean-soup-recipe/

About Levana Kirschenbaum

avatar

Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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