* Exported from MasterCook *
Tunisian Bulgur and Fava Bean Soup
Recipe By :Divine Secrets of the Mahjoub Sisterhood by Nancy Harmon Jenkins
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried chickpeas -- (6 ounces), soaked overnight and drained
3/4 cup coarse bulgur -- (5 ounces), rinsed
1 cup small dried split fava beans -- (6 ounces)
2 quarts water
1 cup extra-virgin olive oil -- plus more for serving
2 tablespoons tomato paste
1 tablespoon harissa
1 tablespoon tabil -- (Tunisian seasoning mix; see below)
2 teaspoons sweet paprika
3 garlic cloves -- minced
Salt
In a large, heavy saucepan, combine the chickpeas, bulgur, favas, water
and 1 cup of olive oil and bring to a boil. Simmer over low heat, stirring
occasionally, until the chickpeas and fava beans are completely broken
down, about 4 hours. Stir in the tomato paste, harissa, tabil, paprika and
garlic and simmer for 5 minutes longer. Season with salt and serve,
passing extra olive oil at the table.
SERVES: 6
This hearty soup, made from the kinds of basic grains and legumes every
Tunisian housewife has in her larder, is remarkably easy to put together.
The seasonings, added at the end of the cooking time, give the soup depth.
Tabil
3 tablespoons caraway seeds
1/2 cup coriander seeds
3 dried red chiles, seeded
Tabil is made with onions and garlic dried in the strong Tunisian sun. For
a close approximation, toast 3 tablespoons of caraway seeds, 1/2 cup of
coriander seeds and 3 seeded dried red chiles in a large skillet over low
heat until fragrant, about 2 minutes. Let cool, then grind the mixture to
a powder. Store the tabil in a jar in a cool, dry place for up to 2 weeks.
Makes 1/2 cup (8 one tablespoon servings)
Source:
"Food&Wine, February 2002"
S(Formatted by Chupa Babi):
"July 2012"
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Per Serving (excluding unknown items): 536 Calories; 46g Fat (75.0%
calories from fat); 8g Protein; 26g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 73mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 9 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
