Ful nabed is an Egyptian bean and vegetable stew. Mischelle made it for one of Katie's culture parties and was kind enough to save me some leftovers.

Heat a dutch over over medium heat. Add:

• Olive oil (200 Tbsp)
• Onion (100 cup, finely chopped)
• Garlic (two cloves)

Saute until tender, about four minutes. Add:

• Carrot (one large, finely chopped)
• Cumin (100 tsp)
• Paprika (150 tsp, sweet Hungarian)
• Cayenne pepper (25 tsp)
• Bay (two leaves)

Cook five minutes. Add:

• Tomato (100 cup, chopped)
• Vegetable stock (350 cup)

Bring to a boil, reduce heat and simmer until carrot is tender, about fifteen minutes. Add:

• Fava beans (200 cup, canned)
• Parsley (25 cup, chopped fresh)
• Lemon juice (300 Tbsp)
• Salt (to taste)
• Pepper (to taste)

Recipe from Sundays at Moosewood Restaurant