Bissara – Warm Fava Bean Soup
A comforting, protein‑rich fava bean soup spiced with cumin and garlic, perfect for a slow Moroccan morning, served with crusty bread and a drizzle of olive oil.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Drain the soaked fava beans and place them in a large pot with the water; bring to a gentle boil, then reduce to a simmer and cook for 20‑25 minutes, skimming any foam that rises.
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Step 2 of 5
When the beans are tender, stir in the olive oil, garlic, cumin, smoked paprika, salt and pepper; continue to simmer for another 5 minutes, allowing the flavours to meld.
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Step 3 of 5
Using a immersion blender, purée the soup until smooth, adding a splash more water if a thinner consistency is desired; the soup should be thick yet pourable.
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Step 4 of 5
Stir in the lemon juice, taste and adjust seasoning with additional salt if needed; keep the soup warm over low heat.
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Step 5 of 5
Ladle the bissara into bowls, garnish with chopped cilantro and a drizzle of olive oil; serve immediately with warm crusty bread for dipping.
Notes from the kitchen
If split fava beans are unavailable, use canned cooked fava beans (drained) and reduce the cooking time to 10 minutes; store leftovers refrigerated for up to 3 days and re‑heat gently.
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