Moroccan Fava Bean and Vermicelli Soup (Bissara) Revisited
Bissara is a comforting Moroccan soup made from fava beans, often enjoyed for breakfast or as a starter. In my revisited version, I add vermicelli for a touch of texture and heartiness. Essential spices like cumin and paprika bring that signature warmth of Moroccan cuisine. For an authentic tagine, you need time and good ingredients, but this soup is a great introduction to Moroccan flavors. You can find halal Moroccan products online on specialized sites. A simple, nourishing, and flavorful dish that will transport you straight to the streets of Fez or Marrakech.
Ingredients
- dried peeled fava beans250 g
- vermicelli50 g
- onion1
- garlic3 cloves
- olive oil3 tbsp
- ground cumin1 tsp
- paprika1 tsp
- salt1 tsp
- pepper1/2 tsp
- tomato paste1 tbsp
- fresh cilantro1 bunch
- lemon1/2
Instructions
- 1
Soak the dried fava beans in cold water for at least 6 hours or overnight. Drain them.
- 2
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and crushed garlic. Sauté until tender.
- 3
Add the drained fava beans, cumin, paprika, salt, pepper, and tomato paste. Mix well.
- 4
Cover with water (about 1.5 liters) and bring to a boil. Reduce heat and simmer for 20 minutes, until the beans are very tender.
- 5
Blend the soup with an immersion blender until smooth. If too thick, add a little hot water.
- 6
Add the vermicelli and chopped cilantro. Cook for 5 more minutes. Squeeze in the half lemon and adjust seasoning. Serve hot.
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