Bisarra (Moroccan Fava Bean Soup)
A comforting, creamy Moroccan soup made from dried split fava beans, garlic, cumin, and extra virgin olive oil. Traditionally served for breakfast or as a hearty starter.
Recipe byChef AminaIngredients
Scaled from 4 base servings — local only.
- 400 gdried split fava beans
- 1.5 cupwater
- 5 wholegarlic cloves
- 60 tbspextra virgin olive oil
- 1 tbspground cumin
- 1 tspsweet paprika
- 1.5 tspsalt
Instructions
Rinse the dried split fava beans thoroughly under cold water until the water runs clear.
In a large pot, combine the rinsed fava beans, peeled garlic cloves, and water. Bring to a boil, skimming off any foam that rises to the top.
Reduce the heat, cover partially, and simmer for 45 to 50 minutes, or until the beans are completely tender and falling apart.
Remove from heat and use an immersion blender to puree the soup until perfectly smooth.
Stir in the olive oil, cumin, paprika, and salt. Return to low heat and simmer for another 5 minutes to meld the flavors.
Serve hot in individual bowls, generously drizzled with extra virgin olive oil and a pinch of cumin and paprika, alongside crusty bread.