OK, so I’m using the word ‘foul’ loosely, as this soup doesn’t resemble a traditional Middle Eastern foul at all – but in my defence, Sainsbury’s don’t sell fava beans and I wanted to make it more of a soup than a dip. So sue me. Please don’t sue me, I haven’t got any money. It’s January, and all I have is a can of chickpeas and a rather stale mince pie that I am currently eating. Happy New Year, everyone!
Middle Eastern broth (foul)
Serves 2 / hands on time 25 mins / total time 30 mins / V Vn* Df Gf
1 tsp rapeseed oil
1 large white onion, peeled and sliced
500ml weak veg stock (I use ½ a vegetable Knorr stock pot)
1 tsp sea salt flakes
1 tsp ground coriander
1 tsp ground cumin
1 can chickpeas or fava beans (if you can get them)
Handful parsley, finely chopped
Extra virgin olive oil to serve
Pickled turnips or pickled red cabbage to serve (optional) – See TIP
2 wholemeal pita breads to serve (optional)
1 tbs tahini
½ lemon, juiced
1 tbs boiling water
Pinch of salt
TIP: Pickled turnips are notoriously hard to find, I went to my local Mediterranean supermarket in Kentish town but you can buy them here. Alternatively, leave it out altogether or substitute for pickled red cabbage.
Make it vegan: Forgo the boiled eggs.
1. Start by boiling a small saucepan of water for the eggs. Once boiling, gently lower each egg into the water and let boil for 30 seconds before reducing to simmer for 9 mins for a creamy yolk or 12 mins for a harder one (be careful not to overcook the eggs as they will smell more pungent and become harder to peel). Once cooked, transfer the eggs into a small bowl iced water. Put to one side.
2. Meanwhile, sauté the sliced onion along with 1 tsp of salt flakes for 5-7 mins in a medium sized pot with the lid on until the onions start to soften – add a dash of water to help the onions steam.
3. Add the cumin and the coriander and cook off the spices for a further 2 mins before adding the weak vegetable stock. Up the heat and bring to the boil before adding the chickpeas or fava beans. Reduce the heat and simmer for 10 mins.
4. To make the tahini dressing, combine all the ingredients in a small bowl and mix until combined and put to one side. Finely chop the fresh parsley.
5. After 10 mins, take the broth off the heat and put to one side whilst you peel the eggs.
6. To assemble your soup, divide the broth into bowls and top with the sliced boiled eggs, sliced pickled turnips, fresh parsley, and a good drizzle of tahini dressing and extra virgin olive oil.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian. Vn – Vegan’s forgo the eggs Df – Dairy free
Gf – I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be.