Bissara (بصارة) — Moroccan Fava Bean Soup with Cumin and Olive Oil

• 300 gdried split fava beans (peeled) (also sold as split broad beans)
• 1200 mlwater
• 4 clovegarlic cloves (finely grated or minced)
• 3 tspground cumin
• 1 tspsweet paprika (optional but traditional in many homes)
• 4 tbspextra-virgin olive oil
• 1.5 tspsalt
• 0.25 tspblack pepper (freshly ground)
• 4 wedgelemon wedges (optional, for brightness)

Instructions

1. 1

   Rinse the split fava beans under cold water until the water runs mostly clear. Drain well, then check quickly for any small stones or dark bits and discard them.

2. 2

   Add the beans and 1200 ml water to a pot and bring to a boil over medium-high heat. Skim off any foam that rises in the first 5 minutes, then reduce to a gentle simmer.

3. 3

   Stir in the minced garlic, 3 tsp ground cumin (for the soup), salt, and black pepper. Cover partially and simmer for 55–65 minutes, stirring every 10 minutes, until the beans are very soft and starting to break down.

4. 4

   Blend the soup until completely smooth using an immersion blender, or carefully transfer to a blender in batches and return it to the pot. Simmer uncovered for 5–10 minutes to thicken, stirring often, until it reaches a creamy, spoon-coating consistency.

5. 5

   Ladle the bissara into warm bowls while it is still steaming hot. Top each bowl with a drizzle of olive oil (about 1 tbsp per serving), a pinch of cumin from the remaining 2 tsp, and a light dusting of paprika if using.

6. 6

   Serve immediately with bread for scooping, and add a lemon wedge on the side if you like a brighter finish. If the soup sits and thickens too much, loosen it with 30–60 ml hot water per bowl and stir until silky again.