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Egyptian Market Soup

Courtesy of Pilaf Restaurant

This soup was inspired by some gorgeous photos of market stalls and vendors in Cairo. I think of it as a Mediterranean chili using “ful,” small brown fava beans. The saying is that ful is breakfast for a rich man, lunch for a laborer, and dinner for a pauper—but everyone eats it and loves it!

2 onions, diced
1/4 cup olive oil
2 Tbsp. chopped garlic
1 Tbsp. ground cumin
2 tsp. Aleppo pepper
1 tsp. ground coriander
1 tsp. smoked paprika
1/2 tsp. salt
1/2 tsp. ground fennel seed
2 15-oz. cans “ful mudammes” (fava beans)
2 15-oz. cans diced tomatoes
7.5 oz. water

• In a sauté pan over medium heat, sauté the onions in the olive oil until soft.
• Stir in the spices and cook for 1 minute.
• Add the beans, tomatoes, and water and bring to a boil. Reduce the heat and simmer for at least 15 minutes.
• To serve, top with some slivered red onions, a pinch or two of cumin, and a nice swirl of extra-virgin olive oil. Serve with pita.

Makes 4 servings