2 tablespoons olive oil
2 onions -- sliced
1 x 28 oz can whole tomatoes
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
8 threads Spanish saffron, crushed
20 sprigs fresh cilantro
10 sprigs parsley, flat leaf
Salt to taste
Black pepper, freshly ground
1 cup lentils, rinsed & picked over
8 cups water
1 1/2 cups garbanzo beans, cooked, with liquid
1 1/2 cups fava beans, cooked, with liquid
1/2 cup capellini (thin, dried pasta)
lemon wedges as desired for garnish
In a soup pot over medium high heat, heat the oil and cook the onions, stirring occasionally, until tender, 6 to 8 minutes. In a blender or food processor, combine the tomatoes, ginger, cinnamon, turmeric, saffron, cilantro, parsley, salt, and pepper. Puree the mixture, in batches if necessary, until fairly smooth. Add to the onions and bring to a boil.
Add the lentils and water. Cover tightly and reduce heat to low. Simmer the soup until the lentils are tender, 30 to 35 minutes. Add the undrained garbanzo beans and the favas and bring the soup back to a low boil.
Add the pasta and cook until tender, 6 to 8 minutes. Ladle the soup into bowls and serve with lemon wedges.
Note: Canned fava beans, called foul mudammas, are available in Middle Eastern and Italian markets, and sometimes in the specialty section of large supermarkets.
Serves: 8
Source: Kitty Morse, The Vegetarian Table: North Africa
Prepared by: Margarette for the July 2000 meeting