Bulgur and Fava Bean Soup

• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1 cup dried chickpeas (6 ounces), soaked overnight and drained
2. 3/4 cup coarse bulgur (5 ounces), rinsed
3. 1 cup small dried split fava beans (6 ounces)
4. 2 quarts water
5. 1 cup extra-virgin olive oil, plus more for serving
6. 2 tablespoons tomato paste
7. 1 tablespoon harissa
8. 1 tablespoon tabil
9. 2 teaspoons sweet paprika
10. 3 garlic cloves, minced
11. Salt

1. In a large, heavy saucepan, combine the chickpeas, bulgur, favas, water and 1 cup of olive oil and bring to a boil. Simmer over low heat, stirring occasionally, until the chickpeas and fava beans are completely broken down, about 4 hours. Stir in the tomato paste, harissa, tabil, paprika and garlic and simmer for 5 minutes longer. Season with salt and serve, passing extra olive oil at the table.