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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Two days ahead, place the beans in a bowl with plenty of water to cover to soak. | 2. Change water now and again. | 3. Drain the soaked beans and put them in a large saucepan with the garlic and water. | 4. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 1 hour, until the beans are very very tender and literally disintegrating to form a soup. | 5. Depending on the beans, you might need to cook the beans another full hour, adding additional water — don't worry, you can't overcook them. | 6. Mash with a fork to get a nice soupy consistency, adding water as necessary to thin the soup to your liking. | 7. Whisk in the olive oil and cumin, then season with salt and pepper. | 8. Let simmer a few more minutes to blend the flavors. | 9. Ladle the soup into bowls and garnish with the minced parsley and squeezings of lemon juice. | 10. Depending on the taste and health of your sick one, you can serve the soup with more lemon slices on the side and toasted pita bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fava bean	1	cup	skinless dried	511.5	87.435	39.18	2.295
garlic clove	1			-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
salt				-	-	-	-
white pepper				-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
lemon juice				-	-	-	-

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