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=, G FabaBean and Artlchokes | (S/cry.)

12 @/350g fabr ,uishcll.d Sbell lhc b.!ru ed pc6 llulitrg fr.!h 12@/350 g p.r6, uh.Ucd .rtlchotar cl.an th.n, dl theü ln(o 4 3mdl tr.sh r caln.d artlchokG GiShlhsmd plsa in a suepd of boilinSwat€r to which the l.non jlice 2 tb.p. oll hG bccn addcd.C@k ror 5 midut & 1 3mallonior, chopped Hcat th. oil ir . suc.p8n or cl$role, 4 1b6p.{atcr or s,hit. 3ddth€.hopp.d onlon dd coot utrtil ttlEitar€Dr It 6int fßh .rli.tok s pinchotsEted nutneg dBin w.ll and add to ü€ pan.Cook fo. 3 fe0 mimrcs, add tltc sr.r or 3üoclc Add thc b.aN, p.ar, sall p.pFr lnd nutm€& Covcr the P8n and simmer tcndt for 30 miNt.s. Ir uii.g 6nnal 2 ßp. vincgar anichoke$ draitr and dt into eighths. Add !o pd end ontlru. @tiit fo. l0 mi.ot4 Sdr in lnint (so. vhole laves andsonc cnopped)and .ook for 5 mo.c minülcs.S€N. wdn o. @ld. If 3.oin8 lhis dlsh@ld, a fd ninuta bcforc thc eDd of .ooldrg linc, add sogd and vi!.ge wirh rh! mhr. sd. qcll, th.n t.ansf.r to a seryingdish od ledv€ rrtil cold. RcfriScrat. for 30 ninut s b€torcs.nin& FebaBean In Egg Cuslard(Scandinavla)

I lb/n k8 frcst tibo b.aß Boil thc (aba b€as in slt d wate. 3.89r ünril l.nd.i Drain and pül id a pi. 1pint/600r hilk dl6h.Bcat thc cBBsand niu( togeihcr, r ü6p. ctopFd poßlcy .dd thc ctoppcdprlsl.y üd s.a$n lo tale. Pourovcr lhc beaß, Cook in a mod.ralc ovcn (35fF) tor abo'rt 20 mirui.s, utrlil lhc slard ir brown.d

MrtnDbhes a'l FabaBeans and Artlchokes ll (Greece)

Cook the faba heüs and turichokes sepaately (or use anned adichokeo. Sttain and r6ewe 2 tbsp. oa the l4 tbsp.@mnour (comstar.h) .ookng watei Heal üe oil in a sa!@Par, stn i. the cornflo!., 2 tbsp.chopped warer, lenon juice, paGley and *4oning. Simner for 3 ninüles more. Addthe beans and ani.hok.s and hear

Sede d an hos d'oeuv.e or as a vegelablewith rout lamb.

Variation:Add /r lb/250g of chopped ;fry it in theoil untilrransp&enr beforcaddins the mrnflou..

FabaBeans 86cham€l

2 lbs/1 lg yolng frcsh faba beanswirh Cro* üe beansin boilinSsahed warer untiljüst lcnder,then drain. Melt rhe 2lbsll ks fieshsüelled beans mfgarire or butler in anothe. 2 oz/50 I n{Eatine or butte. saucepe, ddd the peeledand chopped 1 onion, finely chopped(optional) onion,il üsed,and stewtnil solden brom. Add ihe floü. and coot for a 1 pinl/500 nl nilh beanwale. r slock fewnimtes, stirringall tbe rine, lbet Yr lsp. dri€d savoryor lrsh sprts eEdually add üe nilk, beanwarer or I r5p.Marnite ,r yea\l e&acr stoclq{lso addlhe savory,Marmite o. yea €xlracland salt.Add the beans andstir üntil evenly.ov€rcd with the saue! heatup andseNe,

a2 Slrian FebaBeans

BmM odon andtülic in oil. Add faba bclnr @ria .r, salt tud !r!tcr. Coot until üc [email protected] l.ndci DFin dd I lb/tt l(8 f.hr b.ans, 66h 2 tbrp. corlander or

BurghulZarl Ouhisiä, 8 @/200I ler8., drlcd rabn b.an! S@klhc bemi oremi8h1in coldwat r. 6 oel150 g bü€hul Gmrd shet) Th. fo[Ning daynn ü. buryhul oil 4 fl ozl100 nl oliw oil and hes log.üer dd püt inio a 53üc.pd with .nouEt Mld ro wcll covcr.Cook for aboul an hour dd a 3 (or more) Elrlic h.lf. Add th. tomalo pt|raq chilli Pcpp.r4d thc wholc.lov6 of gülic !ä lsp. po*d.r.d cltmin Coot for r littlc long€r. W!.tr th. b.rns @ icndcr, .ch th.n Pith a woodcnspoon. Add the hot laucc and üc pryd.r.d omin. MÜqdd ralt to lt tc dd lhcjuie of th. lcnoo- S.rvc

FabaBeans with Basil

2 lb5P. oil Frt the slic.d onion io oil, rdd thc tE.iß dd sür for r @opl. of minul.s, 2 lbs/1 ke fabab.ans, shcllcd th.n add lhc rast of rhc ingrcdienrs wlth €nougl|$€tc. to @vcrrhc bonon 3 ilrll$ elcry, iliccd thinly of thc par. Corcr th. s rc.pü and simer for .bout 20 Dinutccuntil dlc 1 |!p. b*il b.aN d. tcnd.i Sere 8 MalnDlsh€s 83 FulMedamas

Tnis is lh. 'national'dish of E&?t but Cover üe soalcd and dnioed b@s it is al$ 6mnon in olher Middle wnh about2 incbes/scm of qater, add the clbit\ eülic od eme pepperdd ba}€ in th. oven al30(rF fo. abo 3 lra lbs/t kg fabab.u, snall, dry &d houß util the bes are $fl ud tbc

+6 gdlic cloves,leled andctushed S.rye sanhhed with crumbled €ggÄ lenonjuice, onioG, chopp€dronatoet oliv€ oil ud red peppei Est eirh 4 hdd-boiledesss (Mm) Can also be eaten @ld with yogl)lrt chopp.dtonatoes

FabaBean Ple (New Zealand)

2 lb6/1 kg yomS frsh Lba be.ns Coot rh! beaß, onio.s and sagetu a 1 laige onion, .hopp.d 6nely litd. waler.Wnen rhe b.am üe n.üly .ooked add rhe Mamite or yesr Y. tsp. Mamite or ye4t ertEcl qtact ro remiDingwlter Tln inro a 3 lbsp.wholc wt.at floür 2 tbsp.milk Mü the flour wirh nilk (üntil ir h 2 e88yolk, well beaten smoolh),add the eggyolk .nd cheese andsti. well. Sprcadtlß müture owr 2 ozl50 I ltesh whole whcat bread- the beans,sprinkle rhe br.adcrutE over and baLe in a modeEte oven (35rD for 30 ninules.

MalnDlshes a4 a F {F ,ts- FabaBeans in PouletleSauce 2lbs/l k8 fabab€ß, shell€d C@kbelns in boilingslledwater umil +2 ie.der.Tos in rhenelted buuerand

€- F Saucefinely clop rhenuslrrooms and onionrnd put into a sauccpänwith a a- bayl.afand tte stoctand simmcr for pint/300 F t hl chickenstoct lGls minutes.Srrain, r.sede lhe Meh th. bullerin a sau(cpan,stir in a tfiefloü andook for t hinute,stnring (F all thc lire, Renovefron lEal, and bl€ndnr LhereseFed cooling lkluoi Rcturntle panlotheheat and bring to ü. boil. nirrin& Sinher for a few

Mix log.tl'erlhe eggyolt,lcn'onjuie, ..e!nr andpaßley. Pou! on . tiltle of the saucetrom the saucepan.stiÜing all lhe tine, add this nixtLrreto the sruc€icinaining in tle pan and stir overak,wle.ttor l-2minures.Do nor

Poursnucc over b€ans. Oarnish wirh

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FabaEean Cass6rol6

1ralb6/l kg ld8. fiba b€.ni ficsh C@krhc shclled beans (or if rhebeans .rc youncsli@ rhem in üen pods)in boiling,salled eter untiljüsrtcndci P..l lnd slie üc €rrol and onioq als slicelhc @lery.Wöh anddI thc le.k inro !4 inch/l!4 m pi€c.s.Melt ,1 pinq250 El stck d Ml.r h ülts E ot tat ii a saücepanard I 15p.dried larcry d.qrivalcnt frcsh slq the vegetablescxc.pt the bqns tor .boü15 ninuies.Add no watci GreaFa caseroleand put in altcrnde l.yeß of beansand otherv.g€tabl.s, finhhingwith beansand puriin8the renriningfrt betNeenthe laycrs.Mix lh€ stockwith tie savoryand a lirlle sauand pour over rhe vegerahles. Cook in a hotove! (400'F)lor 35 minutes.

WndsotBean Pudding(England)

1 lb/r ks boiledtaba bcans Poundrhe boiled beans to a p.nc in I morla.or blendin a liquidiar.S.aon 2 eggyolk to tate with eh dd pepper,add thc c88 yolkl. sofiened butter atrd thc 2 oy'50 s shit brcadcrumbs brcad.tumbssaked in rhc d.am. Ti. üc mü1urcin a lloüredcloth, pla@ in boilin8water bd boil ror 30 minut6. Squee@oul thewal€r by prcssingthc

Alt.r.adv€ly,bake the puddingfor 30 minutesin a moderareovc. at 35fF.

a6 Bizata(EWpt)

1 lb/h kg snel fata beos, dried Soak the beac o@mi8hL Th€ 4 ozl100 s nultrkliy.h. dried (jews following day removethe ski.s (if you hav€mt beenable lo buy skimed f.ba beans).Put inro a sauepu wift wate. 3 gdlic cldes, cuhed to @wr and bring to rhe boil dd mk (d any othcr cookingoil) unlil the bes a.e well don.- Side or g.ind wiü a blender and rctud to the sau@pu. Grind or rub ttle dried jews oallo* in your ha.d üntil il is powdered.Add lhis and the salt and corianderor pa6ley, .hoPPed pepp.r ro the Purcedbeans md cook lor 5-10 ninures. Meanwh'le fry üe crushedSdlic in a Sederoüsmounl ot oil (prefeBbly olive oil) and nlr inlo

sery. ho1or @ld. A garnishof oiloA ga.lic od cori.nder or pacley, ehich nas prcviouslybeen flied toeether in oil, @n be sp.inkled over the dist

Grecian-styteFaba Beans (Greece.)

2 nedium{izeonioß, sliccd Pe.l dd tinely slic€ the odons. Plt in a p.n with the oil dd the beans,half 1 lb/rr l€ shelledfresh tabr beac the chopted paßle, the f€nnel tops, 3 1bsp,chopPed Paßley pepp€r@ns,sal! dd pePPer.Mü well 2 tsp,chopp.d fennel toPs tog€üer, tlen add tte Mtcr ed bring to rhe boil, Redu@ heal to very lN, coverdd cook lor 30 mirur€s or ütil üe bems are just tedder.Renove Pan from h.at and slir in the ledon jui@ and rem4iring choptEd Paßlcy. SeNe

MälnDlsies a7 FabaB€ans in Whte Sauo6or Parsl€ySauc€ (E grand,)

I lb/ta kg,oun8 b.ais !{ilh porkor Shcll thc oldü b€ds or top and tiil th. young.r on.s, renovirg atrystring3 1 lbip. bultcr d na€üitr. ard qrltln8 tlcm into r inch/zs cn 1 tt6p. flour pic.ar. Drcp th.m into boiling r.l&d I piot/sq) ml tult d '4 pilr dilk + ,l *rd. Crect .nd cook untu .lnost t ndcr.$nln d|c b..s (.!d if llLd) !4!it ,t pint250 ml of liqoid for tnc

2 rb.p. cboppcdpNLy M.lt thc buttd or narsdinc In r smrü sauccpanand qdd rhc flour. srir tor a @!ploof miNtcsbut do not brom, Slowlyadd lhc nilt (or milk andb.an Mt r), ltiring all tbe time, ud coo& util tticlcncd. Add a lidc chc€.c,irlt aDdFppc. ad thc Frsl.t Po. @. lh. bc!r!, stir 8.ndy, .o@r erü pot In a doddr. @n to 6ri5h @lin&

Variadoo:A nore lNrious vcßlon @ bc nadc wilh very youngb.c: mcrcly top and rail thcm and Pdrc thcn üloly do"r ü. sid.s.Coot lhcm in uElrlt d boilirg Etq until b8ftly cndcr. Add saltand Fppcr, . squc.rc or l.mon juia, ctopFd pr$lcy, 2 @/50 8 of butt . and 34 th6p of crean. Hcat ürougt gcntly bcforc

M.ln Dbh.. 8a FabaBeans in Whlto Melr tte bütrer üd @k th. odotr I snall odoa 6nelyclopp.d ulil raßpdedl Stir itr tbe 0our ed cook fof a minut , add tle {ine atrd Y.?ht/125 nl dry ehite wiDc stock, ddjom, sMnni& su8{ dd Y.pi!t/1ä nil cticketrstocl the ted. BrirE to ihc boil od @dk spriS of tüjo.an, d y. tsP. dried tor 10 mnüles.

1 lb/r, kg fababea$, shelled

FabaBean and L€ttuceCasserole (/rar) 1 lb/n kg fah rababeans, shellcd of If üsiry dricd faba bcans,soal( tbd 1 lbl', ks driedfaba b€a.s dernight.Frsb onesshoüld be sheüed atrd their skins removed,Wash the 1 rsp.trsh thymed !4r!P. dded tt'yde lettuc.,fiesh ud pqßleyisbake 10sprigs fresh paßley otr the dc€s doistürcdd chop,P€el th. ,pla.e themin a se@Pm wirh thi faba be&s, lettucq thYnq pGley,s.lr PePPerod wt.r. cover sndsinmerder low beat untn cooted (aboul30 mbuls). sttuin thebutt€r or

MalnDlshes 89 Ricewilh FreshFaba Beans (Micklle East)

Hst 2 tbsp. oil in a lar8e h€avypd I hl8. onion. Iincly chopp€d andtry theonion u.til softmd golden. I lb/t rg fiqh shelleda f.oan faba Add fte b.dns .nd sur€ a little, türningthed ove. andsrirrin8. Cover wiü a liltle wal€rand season ro t6le withsall and pcppcr, Sinmer lntil the Y1-1ßp. groü.d@riander 1 lb/14 kg long-g@indce, wshcd and Frythe garlicand coriaflder in 21bsp, oil in a l.rge frying lrn, Add the wdhed af,ddained rie, andtry uril ranspare (norbtuwicd). add ro rhe ooked bsns krBelh€rwnfi enoügh $,ter ro 'natc üc liqüidin thepd ro t pint/450nl. Bringlo rheboil, cov€r andsinnerBenrlyforaboul 20 minuls (do notsü) unrirrr,c rice is cooked.

SeFe hol wnh nrelr or cold wilh

Vriation: A veßi,'noi üis isseaed i! hai brt 8 ozofdry stinnedfrba b€d isued ißead oflhc freshon* Butle. repla.q oil fo. fryin8 and tumenc replaceslh€ Barli.and

TurkishFaba Beäns

I lblr,4kg laba beans, sl'elled Cook fäba be!,rs iD a litlle boiling 5 Mter tnlil jusl lcndcr.Driin. Put in a I pan eith the yoghrn and 8arü. dd heallhroueh gcntly. Add tlrc€Cg yolk dd srklntil sliSlrrlythi.lened, withoüi

90 raama ot Fatalet()

ih^ dnh i\ rko coniüxr h 0lher Sdlk licu\ in cold $rrcr lor 24 houß. \lilllc tir{.nr Countries Rcru. skinsif rhi( hr\ .ol al..ad! bccn d,ine. Drai,r. ninrcc ud pouod I lb,r': k8 (lric(ifahr b.ans rhenr \li\ all insrcdicnls loeerlr.r I rFanishorn,ns (rcn .nes). rrnrc c\..fr dil, scr\on lo ln(c tas miiure lhnrrh lhe finc hh(lc oi a ninccr I burch sprifg onions,tinely cIdJJl,erl l$rcc, rlrenpound Ial I'rdc ren Ior al : ldrgeearli. cli)ves.(ushed I hDi.h prr\ley. än.l! chot)l).d flnrrcn $alnürsi?e lunrpsioro round .r[o\ lrl irchesacnxs. I-cr rhcm rest I I ßp. lnrnJ c.ri.nder iür ninh.r l5 minulcs,th.n lryrhem ni dccl)hrr !jlunril rl.h!ollcn bro{n.

Servc]l,n \eilll saladan(l brcnd. - Vxri.ri,ß:Ilnking po\cdcr rct rce(l b\ t': oz ft.di dricd lcan dnnn\c =2 llhl*Junx oI hrlclvrnr

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:= FabaEean Gazpacho (Spdtn) l- Irudntu.al r\rdr\ßian fnfln\orkeß' S,)rr.lh.lrbr bennso\crnighr. Boil nr tlctrlt of frcsh \ircr ütrriLteDder. l- Drlr xrd Fel ofllhcskitrs. Rlend all 1008largc (1ry tubr bcans thc nrgrc{licrls,alnitrg 1v!rcr lo täslc a (u| l(, 1 lircr. Chil rntlgrrnhh wilh lb diccdonions, tomar.e1.!cünrbeß and lb I p F l= 91 c2 ,r2 FatraBean Kookoo (lEn) 1 lb/tä kg dricd fababenos SoaI thefaba beans in warerov€might. Add a litde lall .over md ri'rer gcntly urtil tetrdei C@l wii[ .old 8 lbsp.dillweed, rr.sh d varef. uquidi4 wirh a linle of rhe cookinsliquor, par! throogha foodmiü 6 egs or m6h with a lotato marhd. Saut6the oriotr tn 2 th6p.of tle bltlei Add the diü weed(ir avallable).Beal thc .ggs qcll. Add the sal! peptet baling sod4 odon dd osted b.G. 4 spdngonioß, chopped Mir rell M€lt theremainjng burler i! a bakinSdhh. Polr ir the cggmütur€ and bak. at 35fF fo. +1 hou.,ldtil thebotton dd ed86 a.e cftp ed the top is goldetrbrdin. Invln to seF.,

Vdiatior: a sinnd dish "Egga! bi Frl Aklda/ is madcin other@urtries of tte Middle E st bnl t lb/300 g of freshor froEtr fababem rcplaceüe driedons (ard thereforcdo not need to be maked).Odil the oniot md bakrg sodl The bed üe add€d üole to the [email protected] (having bcen prdiously boiled id saltedwaier lnt'l jut tendet. It .m be @oked iI a fryirg pe or in the ov€n.Gamßh wiü choppedpaßley. SeP. @t in *dges

MalnDbnss Ttp6€r rnd p.lnred.l ICARDA

Int€mllord Conldlor ^qi.ut@l 8Mrch ln lh€ DryA@s 0CAFDA) PO.Ad 5466,Älsp9o. Syna Phtr.: (963-21)213.{r3l2l3az T.ldr 331naß3r206lCr.nDA SY

Exablithri nt P4 th. InddiMI Cata 16 &lükvtl R4.att ü ti| D', Aß (CttDA) b Sowd bt q ü'd.ladut Ro.dI aJTdla. Adt d d lLttq Syi4 it tu on ol ß @@ tuttd.d ht tu cmflkdiE Gdtp 6 htandidat Agnehtd na&ll (cGuR), vht,t it d iiMnrat sdp ol ryBandi6 oJ dü* asda dünl egituk al tddnida ad i|diMiNI trlqüittato4 Itua rld.lqd.nd.Lr.lotirß Mbiq ,ho gntu d.l s"pod rb wo*

IulD,a I@M ib 6.fti1 41tu ü M vith r d" MM üd wre pd.tpiaiu hr *ab ruA6 lra 2No enntu 1hcc.ttahü awtuErpontk ittlütt itipnwan oI badq, bTtt M.t l"bt baa and t 4iüal atBnstitut-i. rta Ati. and Ndl Atriü-Jü .\. ,itpbwdn öt whe.l chi*ta, mt! Nthtd tud IonE tup' md tt Pretace

For many g€neratlons,bolh odhsry snd lmaginatrc cooks hav6creaied lasty dishes leahirinq chickpeas, laba beans dd lenlils. An ercollsnt $urce oaprotein and olher nutnents,these versalilolegumes ar€ staple loods ol rhe Middle Easr,Atrica and Asia.

Tho recip6s in this book we€ colloc.tedby Loma Haüin lrom fri€nds ol many cultur€s.ThB id€a odginat€dfrom the nead for iniomat:o^ on th€ us€s ol ths6 lood l€gumes to enabl€ bre€d€.s lo know what characterisiics to look lor, Ttu €arli8st r€cipes wer€ contributed by train66s at th€ First Le9um6Tralnlng Cours€ h€ld in L€banon in 1974. They woro published in lhree separalo volumes (Chlckp6a, Faba B6an and LonlilC€okbooks) by ICABOAin 1979and 1981,but a conlinuing dgmand lor lhe boöks soon oxhaustedlhe supply. For the conv€ni€ncs ol the cook, lhe recipes kJr all lhree lequmes have been ediled and pr€sent6d log€lhar in lhis publicationby Unda Sears ol lho Communicälion,Docum€ntalion and Inlormation S€dices depanmenl at ICARDA. All the recioes have bo6n c€retullv checked and rnetic €quival€.tshave b@n added whe.e needed. Th6 Inlroduction, containlng hislorical lacls and g6n6.al inlonalion about €ach l6qume, was Mitten

Enjoyl