Egyptian Market Soup

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind