Recipe Instructions:
Ingredients:
• 500 grams dried split fava beans (or dried split peas)
• 1.5 liters water
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cayenne pepper (optional, for a bit of heat)
• 1/4 cup olive oil (plus extra for drizzling)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. Soak the Beans:
Rinse the dried fava beans thoroughly. Place them in a large bowl, cover them with water, and let soak overnight.
Drain and rinse the soaked beans before cooking.
2. Cook the Beans:
In a large pot, add the soaked fava beans and 1.5 liters of water. Bring to a boil, then reduce the heat to low.
Simmer the beans for about 1-1.5 hours, or until they are very tender and beginning to fall apart. Skim off any foam that forms on the surface.
3. Prepare the Soup Base:
In a small pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Add the ground cumin, ground coriander, paprika, and cayenne pepper (if using) to the pan. Cook for another minute, stirring constantly.
4. Combine and Blend:
Add the garlic and spice mixture to the pot with the cooked beans. Stir well to combine.
Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender.
5. Season and Serve:
Add the lemon juice, salt, and pepper to taste. Stir well and adjust the seasoning if needed.
Serve the soup hot, drizzled with extra olive oil, and garnished with fresh parsley.
Reheating Instructions:
• Stovetop: Reheat gently over medium heat until warmed through, adding a bit of water if needed to adjust the consistency.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
