Bissara (Moroccan Fava Bean Soup)

🧂 Ingredients

• 500 g Dried fava beans
• 6-8 cloves Garlic
• 2 tsp Ground cumin(plus more for serving)
• 1 tsp Sweet paprika(plus more for serving)
• to taste Salt
• 1.5-2 liters Water(approximately, for cooking)
• for drizzling Extra virgin olive oil(generously)

👨‍🍳 Instructions

1. 1

   Rinse the dried fava beans thoroughly under cold running water. Place them in a large bowl and cover with plenty of fresh water (at least 3 times the volume of the beans). Let them soak for at least 8 hours, or preferably overnight. After soaking, drain the beans and rinse them again. You may notice the outer skins have loosened or come off; it's okay to leave them on as they will break down during cooking, or you can gently rub them off if desired.

   ⏱️ 8+ hours (soaking)
2. 2

   In a large, heavy-bottomed pot or Dutch oven, combine the soaked and drained fava beans, smashed garlic cloves, 2 tsp cumin, and 1 tsp paprika. Add approximately 1.5 liters of fresh water, ensuring the beans are fully submerged by at least 2 inches. Bring the mixture to a rolling boil over high heat.

   ⏱️ 10 minutes
3. 3

   Once boiling, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it simmer gently. Skim off any foam or impurities that rise to the surface during the first 30 minutes of simmering. Continue to simmer for 1.5 to 2 hours, or until the fava beans are extremely tender and easily mashable with a spoon. Stir occasionally to prevent sticking, adding more hot water if the mixture becomes too thick. The beans should be falling apart.

   ⏱️ 1.5 - 2 hours
4. 4

   Remove the pot from the heat. Using an immersion blender, carefully blend the mixture directly in the pot until it reaches a very smooth, thick puree. Alternatively, you can transfer the soup in batches to a standing blender (be cautious with hot liquids; do not fill the blender more than halfway and vent the lid). Blend until completely smooth. If the soup is too thick for your liking, stir in a little hot water until you achieve your desired consistency.

   ⏱️ 5-10 minutes
5. 5

   Season the Bissara generously with salt to taste. Stir well to combine. Taste and adjust seasoning if necessary.

   ⏱️ 2 minutes
6. 6

   Ladle the hot Bissara into individual serving bowls. Drizzle each bowl generously with extra virgin olive oil. Sprinkle with additional ground cumin and paprika for extra flavor and visual appeal. Serve immediately with crusty bread for dipping.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓For a richer flavor, you can add a pinch of cayenne pepper or a bay leaf during the simmering stage.
• ✓Bissara is traditionally served piping hot, often with a side of fresh bread (khobz) for dipping.
• ✓The consistency can be adjusted to your preference; some like it very thick like a dip, others prefer it soupier.
• ✓Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

🔄 Variations

• Some recipes include a small amount of coriander (cilantro) added during the blending stage.
• For a spicier kick, add a pinch of chili flakes or a touch of harissa paste.
• Serve with a side of olives or pickled lemons.

🥗 Nutrition

Per serving