Ful Nabed



	Ful Nabed vegetables, vegetarian, beans 1 cup chopped onions 2 single garlic cloves, pressed 1/4 cup olive oil 1 teaspoon ground cumin seeds 1 1/2 teaspoon sweet hungarian paprika 1/4 teaspoon cayenne 2 single bay leaves 1 large carrot, chopped 1 cup chopped fresh tomatoes 3 1/2 cup vegetable stock 2 cup canned or cooked fava beans 1/4 cup chopped fresh parsley 3 tablespoon fresh lemon juice 1 salt and freshly ground 1 black pepper to taste 1 fresh mint leaves (optional) A popular Egyptian soup, Ful Nabed is simple and nutritious. In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves. Source: Sundays at Moosewood Restaurant Typed by Dale & Gail Shipp, Columbia Md.