Best 4 Moroccan Fava Bean And Vegetable Soup Recipes

FAVA BEAN SOUP

Steps:

• Bring a large pot of well-salted water to a boil over medium heat and set up a bowl of well-salted ice water. Add the shelled fava beans to the boiling water. Once the water has come back to a boil, cook the beans for 3 to 4 minutes. Remove them from the boiling water and immediately put them into the bowl of salted ice water. Once the beans have cooled completely, strain them from the ice water. Peel the tough, light green outer layer from the beans. You will be left with a delicate, lovely vibrantly green tender fava bean. MMMMMM! Reserve these little lovelies.
• Coat a large saucepan over medium-high heat with extra-virgin olive oil. Add the bacon (if using, if not just start with the onions and celery) and once the bacon has started to become brown and crispy and is very aromatic, add the diced onions and celery. Season with salt, to taste, and a pinch of crushed red pepper. Cook the onions and celery until they become translucent and are very aromatic. Add the smashed garlic cloves and the diced potato, stir to coat with the oil and cook for 2 to 3 minutes. Stir in 2/3 of the reserved fava beans and 4 cups stock. Taste for seasoning and add salt, if needed. Bring the stock to a boil, then reduce the heat and simmer until the potatoes are fork tender, about 20 to 30 minutes.
• When the potatoes are tender enough to slide easily off a fork when cooked, puree the soup in a blender* until smooth. You probably will have to do this in batches. Return the soup to the pot, and add the remaining fava beans. If the soup is too thick, add some the remaining stock to adjust the consistency. Taste the soup to check the seasoning and reseason, if needed.
• Ladle the soup into serving dishes, give them a little sprinkle of grated Parmesan and a drizzle of big fat finishing oil.
• Fava beany-weany delicious!

MOROCCAN VEGETABLE SOUP

Steps:

• Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables.
• Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally, until shallots are softened and golden brown in places, about 5 minutes. Add cumin and harissa, and cook, stirring constantly, 1 minute. Add wine, and simmer 30 seconds.
• Add vegetables, chickpeas, reserved cooking water, and saffron to pan. Bring to a boil over high heat. Reduce heat, and cover. Simmer until vegetables are crisp-tender, 8 to 10 minutes. Season with 2 teaspoons salt.
• Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.
• Divide couscous among 6 bowls. Ladle soup over couscous, and garnish with cilantro. Soup and couscous can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.