• Chickpea And Fava Bean Soup (Palestine And Jordan)

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    • 1 c. Small fava beans, rinsed
    • 8 c. Water
    • 2 med Potatoes, peeled and diced
    • 1/4 c. Extra virgin olive oil
    • 3 med Onions, diced
    • 4 x Cloves garlic, crushed
    • 1/4 c. Fresh cilantro leaves, finely minced
    • 28 ounce Stewed tomatoes, canned
    • 19 ounce Cooked chickpeas, with liquid
    • 1 tsp Oregano Salt and pepper, to taste
    • 1 pch Cayenne pepper, or possibly to taste


    1. A warm vegetarian country-style Arab soup.
    2. Bring the fava beans and water to a boil in a large pot. Cover and cook over medium heat for an hour and a half, then add in the potatoes and cook for a further 25 min.
    3. In the meantime, heat the oil in a frying pan and saute/fry the onions till they begin to brown. Add in the garlic and coriander and stir fry for 3 min. Add in the contents of the frying pan with the remaining ingredients to the fava beans and bring to a boil. Simmer over a medium heat for 30 min. Serve piping warm.
    4. THE FAVA BEANS should be the small Egyptian type about the size of a pea. They can be found in Middle Eastern stores in the large cities of North America. Navy beans may be substituted; in fact, though not traditional, they make an equally delicious soup.

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