Instructions: A hot vegetarian country-style Arab soup.

Bring the fava beans and water to a boil in a large pot. Cover and cook over medium heat for an hour and a half, then add the potatoes and cook for a further 25 minutes.

In the meantime, heat the oil in a frying pan and saute the onions until they begin to brown. Add the garlic and coriander and stir fry for 3 minutes. Add the contents of the frying pan with the remaining ingredients to the fava beans and bring to a boil. Simmer over a medium heat for 30 minutes. Serve piping hot.

THE FAVA BEANS should be the small Egyptian type about the size of a pea. They can be found in Middle Eastern stores in the large cities of North America. Navy beans may be substituted; in fact, though not traditional, they make an equally delicious soup.

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