A delicious Lebanese recipe from reader Patricia McCaffrey -- I'm not sure whether to call this a thick soup or an appetizer. Enjoy it either way!
1 16-ounce can of chick peas, undrained
1 16-ounce can of fava beans (ful), undrained
4 tablespoons lemon juice
3 cloves garlic, crushed
Pour chick peas, fava beans, lemon juice and garlic into a medium saucepan. Bring to a boil, then lower the heat and simmer for 20 minutes, occasionally mashing the beans with the back of a large wooden spoon but leaving some of the chick peas whole.
When the texture is somewhere between a soup and a paste, pour into bowls. Drizzle a little olive oil on top of the mixture, then sprinkle with ground cumin. Serve hot.
Optional: serve with pita bread, green onions and radishes.
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