Moroccan Bissara (Dried Fava Bean Soup)
Bissara is like a comforting hug from Moroccan cuisine. Imagine a creamy soup, fragrant with cumin and garlic, made from dried fava beans that transform into a nearly magical cream. It's a typical dish for winter mornings or cool evenings, often shared with family. The essential spices? Cumin and paprika are the stars here, but don't be afraid to add a touch of ras el hanout if you want to travel even further. Did you know that Moroccan cuisine relies on a subtle balance of sweetness, warmth, and aromas? This bissara is the perfect example: simple, generous, and full of soul.
Ingredients
- dried split fava beans250 g
- garlic4 cloves
- ground cumin2 tsp
- paprika1 tsp
- salt1 tsp
- olive oil4 tbsp
- water1 liter
Nutrition
Instructions
- 1
Rinse the dried fava beans under cold water, then soak them in a large bowl of water for at least 2 hours (or overnight if possible).
- 2
Drain the beans and place them in a large pot. Add the peeled garlic, cumin, salt, and cover with 1 liter of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the beans are tender.
- 3
Remove the pot from the heat. Using an immersion blender (or in a regular blender), blend the mixture until smooth and creamy. Add a little water if needed to reach the desired consistency (like a thick soup).
- 4
Pour the bissara into serving bowls. Drizzle each portion with a little olive oil and sprinkle with paprika for color and flavor.
- 5
Serve hot, accompanied by Moroccan bread (khobz) or crudités. Traditionally, a bit more cumin is added at the table.
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