2 onions, finely chopped

1 cup of fava beans, soaked and drained

1 cup of chick peas

1 cup of lentils (optional)

10 vine tomatoes, peeled seeded and grated or chopped finely.

½ pound of beef, preferably diced fillet

2 tablespoons of olive oil

1 litre of water

1 cup of water flower mixture (1 tables spoon of plain flower dissolved in a cup of water)

1 teaspoon of ground Tumeric

2 teaspoons of ground ginger

1 teaspoon pepper

1 teaspoon of ground cinnamon

Handful of flat-leaf parsley

Small handful of cilantro

Small handful of lovage (optional)

½ cup of rice or crushed vermicelli

Salt


Method

1.
Chop the cilantro and flat-leaf parsley and grind in pestle and mortar and release the flavours.

2.
Place the following into a deep saucepan and cover 1 litre of water; chickpeas, chopped onion, spices, meat. Bring to the boil and simmer until the chick-peas are tender.

3.
Then add the crushed herbs, pulped tomatoes and half a cup of rice

4.
After about 5 minutes add the water flour mixture, this helps the soup thicken and lighten in colour.

5.
Finally add the fava beans. Simmer for about 20-30 minutes.

Serve with bread and sweet dates.