Moroccan Bissara (Fava Bean Soup)

1Preparation

1. Soak the split fava beans in cold water for 4 hours, then drain and rinse.

2Cooking

1. Put the beans, garlic and water in a pot, bring to the boil and skim off the foam.

   🔥 high heat⏱ 10 min timer
2. Simmer half-covered, stirring now and then, until the beans fall apart completely.

   🔥 low heat⏱ 40 min timer
3. Blend the soup with a stick blender until smooth and creamy, then add the oil, cumin and salt.

   ⏱ 3 min timer
4. Simmer until it reaches the consistency you like, adding hot water if it becomes too thick.

   🔥 low heat⏱ 7 min timer

3Serving

1. Ladle into deep bowls and top with olive oil, cumin and paprika.
2. Serve hot with bread and olives.

💡 Tips & common mistakes

• Common mistake: leaving the soup unstirred towards the end, so it sticks to the bottom and burns. Stir every few minutes.
• Bissara thickens as it cools; loosen it with a little hot water when reheating.

🔁 Substitutions

• Dried split peas can replace the fava beans for a slightly sweeter result.