Chickpea And Fava Bean Soup With Eggs

• 1 tbsp extra virgin olive oil
• 1 None medium Spanish onion, chopped coarsely
• 2 None medium carrots, chopped coarsely
• 2 stalks celery, trimmed, chopped coarsely
• 2 cloves garlic, minced
• 2 tsp each ground cumin, coriander and paprika
• 1/2 tsp ground cinnamon
• 1 (13.5 oz) can diced tomatoes
• 6 cups vegetable stock
• 3.5 oz French green lentils, rinsed, drained
• 1 (13.5 oz) can chickpeas, rinsed, drained
• 11 oz frozen fava beans
• 1 tbsp fresh flat-leaf parsley leaves, coarsely chopped
• 1 tbsp fresh cilantro leaves, coarsely chopped
• 4 None large eggs
• 1/4 tsp ground cumin, mixed with 1/2 tsp sea salt flakes
• None None lemon wedges, to serve

1. Heat oil in a large saucepan over medium heat. Cook onion, carrots, celery and garlic, stirring, for 5 mins, or until softened. Add spices and cook, stirring, until fragrant.
2. Add tomatoes and stock. Bring to a boil. Add lentils and chickpeas. Reduce heat and simmer for 10 mins.
3. Meanwhile, pour boiling water over frozen fava beans to cover. Let stand for 2 mins then drain. Peel.
4. Add peeled fava beans to pan. Simmer for 5 mins, or until lentils are tender. Stir in 1/2 the herbs and season to taste.
5. Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to a boil. Simmer for 3 mins then immediately remove from heat and run under cold water until cool enough to handle. Peel then chop coarsely.
6. Ladle soup into serving bowls. Top with egg, remaining herbs and cumin salt mix. Serve with lemon wedges.

extra virgin olive oil, spanish onion, carrots, stalks celery, garlic, ground cumin, ground cinnamon, tomatoes, vegetable stock, green lentils, chickpeas, beans, parsley, cilantro, eggs, ground cumin, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36510 (may not work)