Dried fava bean, a North African staple, taste very different from their fresh counterparts, which are only available for a short time in the spring. After they cook for a few hours with garlic, cumin, and harissa, they become creamy and take on an earthy heat that is especially comforting on colder days. When served with a hunk of baguette, this soup could very well make an entire weeknight meal.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Rinse the fava beans, and put them in a large bowl. Cover them with 6 cups water, and allow them to soak overnight.
Step 2
Heat the olive oil in a soup pot. Add the garlic, cumin, and harissa, and sauté over medium heat for about a minute, or until fragrant. Add the fava beans along with their soaking water, and pour in another 4 cups water. Season with salt and pepper to taste. Bring to a boil, lower the heat, and cover, simmering for 2 hours. Taste, adjusting seasoning if necessary. Serve garnished with the parsley or cilantro and a squeeze of lemon juice.
