Dried Split Fava Bean Soup
I was pleased to buy dried, split, skinned fava beans - I hadn't done so well with the whole dry ones with the brown skin on, and that was several years ago. These looked lighter and easier.
I soaked them all day and then looked up the recipe I was sure I had for Moroccan soup called Bessara. I finally found my recipe, but it was for a dip!
So I used the same spices, but made a soup instead. I added a potato to make sure it would be comforting, and I used silverbeet leaves sliced thinly instead of the parsley and coriander that my garden just isn't growing quickly enough. (The herbs would have been better though.)
Warm spices: chilli, paprika and cumin, gave it colour and ras al hanout and lemon gave it a nice finish.
I wanted to make flatbread, but ended up with toast instead - but what a filling soup! it hardly needed accompaniment. And delicious.
I wrote to you in private email...