1 cup chopped onions
2 garlic cloves chopped
¼ cup olive oil
1 teaspoon ground cumin
1 ½ teaspoon sweet Hungarian paprika
¼ teaspoon cayenne
2 Bay leaves
1 large carrot, chopped
1 cup chopped fresh tomatoes
3 ½ cup vegetable stock
2 cups canned or cooked fava beans
¼ cup chopped fresh parsley
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh mint leaves (optional)

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.
Serving Size : 6
Source: Sundays at Moosewood Restaurant Typed by Dale & Gail Shipp, Columbia Md.