Dried fava bean, a North African staple, taste very different from their fresh counterparts, which are only available for a short time in the spring. After they cook for a few hours with garlic, cumin, and harissa, they become creamy and take on an earthy heat that is especially comforting on colder days. When served with a hunk of baguette, this soup could very well make an entire weeknight meal.

　　

Ingredients

6 to 8 servings

　　2 cups dried fava beans

　　1/4 cup olive oil

　　2 cloves garlic, peeled and minced

　　1 teaspoon ground cumin

　　1 teaspoon harissa (see page 33)

　　Salt and freshly ground pepper to taste

　　1 tablespoon chopped fresh parsley or cilantro

　　Juice of 1 lemon

　　

Step 1

Rinse the fava beans, and put them in a large bowl. Cover them with 6 cups water, and allow them to soak overnight.

　　

Step 2

Heat the olive oil in a soup pot. Add the garlic, cumin, and harissa, and sauté over medium heat for about a minute, or until fragrant. Add the fava beans along with their soaking water, and pour in another 4 cups water. Season with salt and pepper to taste. Bring to a boil, lower the heat, and cover, simmering for 2 hours. Taste, adjusting seasoning if necessary. Serve garnished with the parsley or cilantro and a squeeze of lemon juice.

　　Quiches, Kugels, and Couscous