Bissara

Ingredients

• 400 g (14 oz)dried split fava beans — soaked overnight
• 4garlic cloves
• 1 tspcumin
• 1 tsppaprika
• 1 tspsalt
• for servingolive oil
• 1 tspcayenne — optional
• lemonwedges

Method

1. Begin by draining 400 g (14 oz) of dried split fava beans that have been soaked overnight. Place them in a large pot and cover with fresh water, ensuring the water level is about two inches above the beans. Add 4 peeled garlic cloves to the pot. Bring the water to a boil over high heat, then reduce to a simmer. Cook for about 45 minutes, stirring occasionally, until the beans have collapsed and are very soft. The beans should be easily mashed with the back of a spoon.
2. Once the beans are soft, remove the pot from heat. Use an immersion blender to blend the beans and garlic directly in the pot until smooth, or transfer the mixture to a countertop blender in batches if necessary. If you prefer a chunkier texture, you can mash the beans with a potato masher instead. Season the mixture with 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of salt, stirring well to combine.
3. To achieve the desired consistency, gradually add some of the reserved cooking water to the bean mixture. Stir continuously as you add the water, aiming for a thick, pourable soup. The texture should be creamy and smooth, similar to a thick soup or thin porridge.
4. Ladle the bissara into serving bowls. Drizzle a generous amount of olive oil over the top of each serving, allowing it to pool slightly. Dust each bowl with a pinch of cumin and 1 teaspoon of cayenne for a spicy kick. The olive oil should create a glossy sheen on the surface of the soup.
5. Serve the bissara immediately while hot, accompanied by warm bread and lemon wedges on the side. Encourage your guests to squeeze lemon juice over their soup to add a bright, tangy contrast to the rich, earthy flavors. Enjoy this comforting dish as it is traditionally eaten in the north of Morocco.