← Nouns Cooking · Moroccan

Ingredients

• 350 g Dried split fava (broad) beans, soaked for 2 hours or overnight
• 6 cloves Garlic, peeled
• 80 ml Olive oil, plus plenty to serve
• 1.5 l Water
• 2 tsp Paprika
• 2 tsp ground cumin, plus extra to serve
• 1½ tsp Salt
• 1 Lemon, in wedges (optional)
• 1 pinch cayenne or a little harissa, to serve (optional)

Method

1. Drain and rinse the beans. Put them in a large pot with the garlic, half the oil and the water and bring to the boil, skimming off any foam.
2. Simmer partly covered for 60–75 min, stirring more often towards the end, until the beans have completely collapsed.
3. Add the paprika, cumin, salt and the rest of the oil and blend until smooth. Thin with hot water for a pourable soup, or simmer a little longer for a thick dip.
4. Ladle into bowls and finish each with a swirl of olive oil, a pinch of cumin and paprika, and lemon or cayenne if you like. Serve with crusty bread.

Tips

• People with G6PD deficiency (favism) must avoid fava beans; yellow split peas make a good bissara too.
• It thickens as it cools; loosen leftovers with a splash of hot water.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc My Moroccan Food Moroccan Zest