Fava Bean Soup ( An Egyptian Breakfast)

Ingredients

(serves 4 – 6 )

2 cups dried fava beans (or 4 cups cooked fava or broad beans)

1 teaspoon cumin

2 garlic cloves, crushed

1 – 2 tablespoon olive oil (more or less according to taste)

1/4 cup lemon juice or more according to taste

2 tablespoon fresh parsley, finely chopped

water, used to soak or cook fava beans (about 6 cups)

Salt and pepper (optional , according to taste)

Directions

Soak fava beans overnight. Drain fava beans and save water.Peel the skins from the fava beans and place in large saucepan. Measure 6 cups of soaking water and add to the fava beans.Bring to a boil on medium high heat. Reduce heat to medium and cook for 45 minutes, or until beans are soft. Once beans are tender, remove beans from heat and puree beans and garlic cloves in a blender.Return pureed fava beans to saucepan and bring to a boil.Add water if needed.Stir in cumin, lemon juice and olive oil and bring to a second boil. Simmer for 5 minutes. Serve in a bowl and sprinkle parsley on top.