Sprouted beans soup

Sprouted beans soup

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Unlike the other soups in this book, the sprouted beans, or ‘fuul nabet’, soup is very traditional in Egypt. For special occasions, large pots of fuul nabet soup are made and given out to friends and family. The soup is eaten with lots of lemon and cumin and pieces of dry baladi bread are dipped in for added crunch. You need to start growing the bean sprouts five or six days before you plan on serving the soup.

Ingredients

Quantity Ingredient
500g dried fava beans
1 teaspoon cumin seeds
1.5 litres vegetable stock
1 onion, finely diced
4 garlic cloves, chopped
1 fresh chilli, roughly chopped
4 spring onions, sliced
1 tomato, seeded and finely diced
4 tablespoons fresh coriander, chopped
salt

To serve

Quantity Ingredient
baladi bread, toasted
1 lemon, cut into wedges

Method

  1. Soak the fava beans in a shallow dish, pouring in just enough water to cover. Cover with a wet towel and leave in a cool place for 5 to 6 days until the beans have sprouted, changing the water daily. Rinse and drain before using.
  2. Toast the cumin seeds by placing in a dry frying pan over a medium heat and stirring for a few minutes until they turn golden brown.
  3. Heat the stock until boiling, then add the onion, garlic, chilli, spring onion, toasted cumin and the sprouted beans and simmer the soup for 25 to 30 minutes.
  4. When cooked, stir in the tomato, fresh coriander and salt, to taste.
  5. Serve with toasted baladi bread and lemon to squeeze over.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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