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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak beans in water for 2 days in refrigerator. | 2. Drain, and put in a large saucepan with 8-10 cups water. | 3. Bring to a boil, and boil for 10 minutes. | 4. Add onion, garlic, carrot and celery, and bring to boil again. | 5. Turn heat to simmer. | 6. Cover, and simmer for 1 hour, or until beans are very soft. | 7. Puree soup in blender (do this in batches). | 8. Return soup to saucepan. | 9. Add oil, cumin, salt and pepper. | 10. Bring to boil. | 11. Reduce heat and simmer for a few minutes, adding a little water if too thick. | 12. Serve garnished with chopped parsley, and a sprinkling of lemon juice. | 13. Excellent with warm pita bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	1	lb		1546.7518	264.3993	118.4785	6.94
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	5	cloves	chopped	22.35	4.959	0.9540000000000001	0.075
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt pepper				-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.