Ingredients
- 2 garlic (cloves)
- 2 bay leaves
- 1 carrot
- 1 mint leaves
- 2 cup fava beans
- 3 1/2 cup vegetable stock
- 1 cup tomatoes
- 1 cup onions
- 1/4 cup olive oil
- 3 tablespoon lemon juice
- 1/4 cup parsley
- 1 1/2 teaspoon sweet hungarian paprika
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne
In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.
Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.
