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A dream one-pot meal for vegetarians--and anyone else who likes good eating. It's thick, colorful, full of interesting textures, and plenty filling. Serve hot as a meal to 6-8 people with lots of bread.

• 1 cup fava beans, rinsed and soaked overnight (if you don't like chewy skins, you might want to use shelled favas, which would, of course, reduce overall cooking time)
• 4 Tablespoons olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 large (28-ounce) can tomatoes, reserving juice
• 1/4 cup cilantro, minced
• pinch of cayenne pepper
• 8 cups water
• 1 can (19-ounce) chickpeas
• 2 potatoes, peeled and diced
• 1 and 1/2 teaspoons oregano
• salt and pepper to taste

Rinse the fava beans and leave to soak overnight.

Heat the oil in a large pot and saute the onions and garlic until soft. Add the tomatoes, cut up, the cilantro, and the cayenne pepper. Cook down for 10-15 minutes. Add water and reserved tomato juice, bring to a boil, then add fava beans. Reduce heat and simmer for 2 hours.

Pour in the chickpeas and the diced potatoes, reboil, then reduce heat and simmer for 30 minutes. When ready to serve, add the oregano, by rubbing it between your palms, and season to taste. Ladle into bowls and serve immediately.