Thoroughly rinse the beans or split peas and soak them in cold water. Let them soak for at least 4 hours, or ideally overnight. Then drain and rinse again.
Moroccan Bissara (Fava Bean Soup)
- Total time - 1 hour
- Preparation - 10 minutes
- Cooking time - 50 minutes
- Servings: 4
- Country: Morocco
Bissara is simplicity and comfort in a bowl. The power of this dish lies in its rich and straightforward flavor profile, which relies on the quality of the ingredients. While dried fava beans are traditional, you can also use split peas, which cook a little faster. It's the perfect dish to warm you up and fill you up.
Ingredients
Main ingredients
- 250 g dried fava beans (or split peas)
- 5 cloves garlic, whole cloves
- 1.5 liters water
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon ground sweet paprika
For serving
- extra virgin olive oil
- ground cumin
- chili flakes (optional)
Instructions
Step 1: Prepare the beans
Step 2: Cook the soup
In a pot, combine the soaked beans, whole garlic cloves, water, salt, and cumin. Bring to a boil, then reduce the heat and simmer, covered, for about 45-50 minutes, or until the beans are very soft. Add water as needed to prevent the soup from getting too thick.
Step 3: Blend and season
Once the beans are cooked, use an immersion blender to puree the soup until it's smooth and creamy. Stir in the olive oil and ground paprika. Simmer for another 5 minutes to let the flavors meld. If the soup is too thick, add a little hot water. Season with salt and pepper to taste.
Step 4: Serve
Pour the hot Bissara into bowls. Drizzle each portion with extra virgin olive oil and sprinkle with a pinch of cumin. For those who like it spicy, you can also add a little chili flakes. Serve with fresh bread for dipping.