Ingredients
- Broad Beans (2 cups)
- Parsley (1/3 cup)
- Extra-Virgin Olive Oil (to taste)
- Lemons (3)
- Garlic Cloves (4)
- Ground Cumin (to taste)
- Salt (to taste)
- Black Pepper (to taste)
- Chili-Pepper Flakes (to taste)
Instructions
Steps
- Prepare the beans: Soak 2 cups of broad beans overnight. Drain and cook them in a large saucepan with fresh unsalted water. Cover and simmer gently for about 2 to 2.5 hours, adding water as necessary to keep them submerged.
- Season: Once the beans are tender, season with salt and let the liquid reduce slightly. For a thicker sauce, mash a ladle or two of the beans with some cooking liquid and stir it back into the pot.
- Serve: Spoon the beans into soup bowls. Top with chopped parsley and serve with Arab bread on the side.
- Dressings: Provide a selection of dressings for guests to add as they prefer: a bottle of extra-virgin olive oil, quartered lemons, salt, pepper, crushed garlic, chili-pepper flakes, and ground cumin.
- Optional garnishes: Add hard-boiled eggs, chopped cucumber, and tomato salad. Offer thinly sliced mild onions or scallions. You may also serve with tahina sauce or pickles soaked in vinegar.