Fava Bean and Lentil Soup
This recipe is adapted from one by Boujemaa Mars at La
Mamounia Restaurant in Marrakech. This is
another hearty soup, perfect for cold weather, and is at
its best when served with a loaf of bread and some good
quality sweet dates. Should serve six to eight.
Place the chickpeas, onion, spices, and meat in a deep saucepan and add the water. Bring to a boil and then lower heat. Simmer until the chickpeas are tender.
Chop the cilantro and parsley and grind in a mortar and pestle to release the flavor.
Add the herbs, tomatoes, and rice. After about five minutes, add the "flour water." This will help to thicken the soup and lighten it in color.
Add the fava beans and lentils and simmer for about a half hour.
Season to taste with salt
Drizzle with olive oil and serve piping hot.