Measure out 2 ½ cups of the dried split fava beans and place them in a large bowl of water to soak for a minimum of 4 hours *.

In a large stock pot, add ¼ cup olive oil and add 6-8 cloves of minced fresh garlic. Sauté on medium heat until fragrant and translucent.

Add the cumin, turmeric, paprika, pepper, and cayenne pepper and stir it together.

Drain the beans and remove any loose bean skins. Add the beans to the pot along with 7-8 cups of water and the salt.

Bring it to a boil then reduce the heat so that it simmers. Loosely cover it with a lid, leaving it slightly cracked.

Simmer the soup for 1 hour, or until the fava beans are very soft. Check it after 40 minutes and add more liquid if it seems to be running out.

Add the juice of ½ lemon and remove the pot from the heat.

Carefully submerge an immersion blender in the soup and blend it until it is completely smooth. Use caution!

If the soup seems too thick, add a little more water.

Ladle the soup into bowls and garnish the top with a drizzle of extra virgin olive oil and a few dashes of paprika and cumin.