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fava beans garlic chicken bouillon cubes ground cumin paprika ground chili pepper salt extra-virgin olive oil
Viewed: 55 - Published at: 2 years agoIngredients
- 1 1/4 cups split skinless dried fava beans, soaked overnight
- 3 whole garlic cloves
- 2 chicken bouillon cubes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Good pinch of ground chili pepper
- Salt
- To serve: extra virgin olive oil; 2 lemons, cut into quarters
Method
- Rinse and drain the soaked beans and put them in a pan with the garlic and 6 cups water.
- Simmer, covered, for about 1 hour.
- Crumble in the bouillon cubes and simmer another 30 minutes, or until the beans fall apart.
- Still in the pot, mash the beans with a potato masher and add the cumin, paprika, and chili pepper and, if necessary, a little salt, bearing in mind the saltiness of the bouillon cubes.
- Stir thoroughly and cook a few minutes more.
- Add a little water if you would like to thin the soup.
- For a thicker soup, cook, uncovered, for a while longer.
- When serving, pass around the olive oil for people to dribble onto their soup and the lemon quarters for them to squeeze over.
- Make a fava bean puree, using half the quantity of water.
- Serve it with little bowls of ground cumin, paprika, ground chili pepper, lemon juice, and extra virgin olive oil for people to sprinkle on their puree as they wish.
- Serve it as a dip with bread.
