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, 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, sliced to serve (optional) – See TIP
2 pita bread 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. Add the oil to a heavy bottomed pot over a medium heat. Peel and slice the onion and add to the pot along with a tsp of salt. Sauté for 5-7 mins with the lid on until the onions start to soften – add a dash of water to help the onions steam. Now is a good time to boil the eggs. Put a kettle on to boil and add 2 eggs to a small saucepan. Pour over the boiled water until both eggs are fully submerged and bring to the boil before leaving to simmer – the eggs need to hard boil so no need to time them, simply leave them bubbling away.
2. 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.
3. 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.
4. After 10 mins, take the onion and bean broth off the heat, pop the lid on and put to one side. Drain the boiling water off the eggs and give them a good burst of cold water until they are cool enough to handle and peel.
5. To assemble your soup, divide the broth into bowls and top with sliced boiled eggs, 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.