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1
In a large, lidded skillet or Dutch oven, heat the olive oil over medium heat.
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2
Add the onions.
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3
Cook, stirring, until tender, about five minutes.
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4
Add the garlic, half the parsley, half the cilantro and salt to taste.
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5
Continue to cook for another minute or two, stirring.
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6
Add the tomatoes, and cook, stirring often, for 10 to 15 minutes until the tomatoes have cooked down and smell fragrant.
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7
Add the fava beans, tomato paste, cinnamon, paprika, cayenne and 2 cups water, or enough to just cover the vegetables, and bring to a simmer.
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8
Simmer 30 minutes or until the favas are tender and the stew very fragrant.
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9
Stir in the remaining parsley and cilantro, grind in some pepper and taste and adjust salt.
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10
While the stew is simmering, reconstitute the bulgur.
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11
Bring 2 cups water to a boil in a medium saucepan.
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12
Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed.
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13
Remove from the heat and uncover.
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14
Place a clean dish towel over the pan, then replace the lid.
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15
Allow to sit undisturbed for 10 minutes.
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16
Alternatively, place the bulgur in a medium bowl with salt to taste, and cover with 2 cups hot or boiling water.
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17
Allow to sit for 20 to 25 minutes until most of the water is absorbed.
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18
Drain through a strainer, and squeeze out the water.
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19
Spoon bulgur into wide soup bowls, and top with the fava bean stew.
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20
Drizzle on some olive oil, and serve.
