Moroccan Soup with Broad (Fava) Beans

Name: Moroccan Soup with Broad (Fava) Beans
Cuisine: Moroccan
Ingredients: 4 tablespoons olive oil; 225 g/½ lb (1⅓ cups) dried broad (fava) beans, soaked overnight and drained; 225 g/½ lb lamb, diced; salt; 1 teaspoon hot red pepper; 1 bunch fresh green coriander, chopped; water; 4 large tomatoes, skinned, seeded and diced; 1½ Spanish onions, peeled and coarsely grated; ¼ teaspoon crushed black pepper; 2 tablespoons tomato concentrate (purée)

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

225 g/½ lb lamb, diced
225 g/½

Africa
Morocco
Soup
Breakfast
Gluten-free

Method

In a large flameproof casserole, combine olive oil, onion, tomato and tomato concentrate (purée). Add crushed black pepper and crushed hot red pepper, and salt to taste, and sauté, stirring constantly, until onion is transparent.
Add 1.5 litres/