Bissara
Split fava bean soup
Creamy split fava bean soup with cumin, paprika and a ribbon of olive oil
Bissara is the cold-morning soup of northern Morocco: in Tangier, Tétouan and Chefchaouen you see it ladled out from big pots at street stalls before work, and it is a favourite to break the fast in winter Ramadans. Dried split broad beans are simmered with garlic until they fall apart and blended into a thick, pale purée, then finished at the table with olive oil, cumin and paprika. Eat it piping hot with crusty bread; leftover bissara thickens into a dip you can spread on toast. Chef's tip: be generous with the final olive oil, it is not a garnish but part of the dish.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz dried split fava (broad) beansskinless, rinsed
- 4 garlic clovespeeled
- 1.5 litres water
- 1 ½ tsp salt
- 1 ½ tsp ground cumin
- 1 tsp sweet paprika
- 1 tbsp lemon juice
- ¼ cup extra virgin olive oilto serve
- ½ tsp chilli flakes (optional)
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What you'll need
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Method
0/5 doneStep 1: Put 10 ½ oz dried split fava (broad) beans, 4 garlic cloves and 1.5 litres water in a large pot. Bring to the boil over a high heat and skim off the grey foam that rises in the first 5 minutes.
8 minStep 2: Lower the heat, half-cover and simmer for 30–35 minutes, stirring now and then, until the beans have collapsed and a bean crushed against the side of the pot is completely soft. Add hot water if it gets very thick.
32 minStep 3: Add 1 ½ tsp salt and 1 teaspoon of 1 tsp ground cumin, then blend with a stick blender until smooth and creamy. A common mistake is to blend too thick; it should pour from a ladle like double cream, so loosen with hot water if needed.
Step 4: Stir in 1 tbsp lemon juice and taste for salt.
Step 5: Ladle into bowls. Swirl over ¼ cup extra virgin olive oil, then dust with 1 tsp sweet paprika, the rest of ½ tsp ground cumin and ½ tsp chilli flakes. Serve at once.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 34 g
- Fat
- 15 g
- Fibre
- 13 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bissara take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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