Best Bissara Recipe (Creamy Moroccan Fava Bean Soup)

This creamy Moroccan fava bean soup (bissara) is healthy, filling, and ridiculously easy to make. It’s silky smooth, rich in plant-based protein, and full of warm, earthy flavors from garlic and cumin. The best part? It’s one of those dump-it-all-in-the-pot kind of recipes. Seriously—after my Egyptian lentil soup, this might be the easiest soup I make.

Bissara has been a staple across North Africa and the Middle East for centuries, traditionally eaten as a warming breakfast or comforting dinner. It’s humble, wholesome comfort food that nourishes both body and soul. The dried fava beans simmer until tender, then get blended into a velvety puree that’s finished with a drizzle of good olive oil and a sprinkle of cumin. Simple ingredients, incredible results.

Why You’ll Love This Bissara Recipe

• It’s incredibly easy to make. This is one of the simplest soups you’ll ever make—just simmer the ingredients, blend until smooth, and serve. No fancy techniques, no complicated steps. If you loved my Egyptian lentil soup for its simplicity, you’ll love this one too.
• Packed with protein and nutrients. Fava beans are nutritional powerhouses loaded with plant-based protein and fiber. One bowl keeps you satisfied for hours while nourishing your body with wholesome ingredients.
• Just a handful of ingredients. Dried fava beans, garlic, olive oil, cumin, and basic spices—that’s all you need. Simple, accessible ingredients that let the natural flavors shine through.
• Deeply flavorful and comforting. The earthy fava beans with toasted cumin, garlic, and quality olive oil create a rich, warming soup that’s both satisfying and clean-tasting. This is comfort food at its best.
• Perfect for meal prep. Make a big batch and enjoy it all week. This soup actually gets better as the flavors meld together, making it ideal for healthy, grab-and-go lunches.

What You’ll Need

• Dried split fava beans – Look for the light-colored, peeled split fava beans. You can find them at Middle Eastern markets or on Amazon. They’re sometimes labeled as “peeled split broad beans.”
• Vegetable broth, water, or chicken broth – I prefer homemade vegetable broth because it elevates the flavor, but store-bought broth or plain water works perfectly fine too.
• Olive oil – You’ll use olive oil in three stages: first for sautéing the cumin and garlic, then a drizzle mixed into the finished soup for richness, and finally, your best quality extra virgin olive oil for drizzling on top when serving. That final drizzle makes all the difference—don’t skip it.
• Garlic cloves – Whole cloves that you’ll gently crush or punch with the side of your knife to release their flavor. They’ll simmer until soft and blend right into the soup.
• Cumin seeds – I love toasting whole cumin seeds at the beginning for that warm, earthy, nutty flavor.
• Ground spices – A simple mix of ground cumin, harissa (or cayenne), smoked paprika, salt, and black pepper. These give bissara its signature warmth.

How to Prepare Fava Beans for Bissara

• Soaking makes a difference. I use 1½ cups of dried split fava beans and soak them for about 4 hours in plenty of cold water. After soaking, they’ll expand to just over 4 cups—more than doubling in size. This soaking step isn’t absolutely necessary (some recipes skip it), but it does two important things: it shortens the cooking time and makes the beans more digestible.
• Getting the consistency right. For my 1½ cups of dried beans (which become 4+ cups soaked), I use 6 cups of vegetable broth. This gives you a soup that’s nicely brothy when it’s hot—perfect for scooping with bread or serving in bowls. But here’s what you need to know: bissara thickens considerably as it cools. This is completely normal. The starches in the fava beans continue to absorb liquid even after cooking.
• Adjusting when reheating. When you reheat leftover bissara, it will be much thicker—almost like a dip. Just add a splash of water or broth, a tablespoon at a time, and stir well until you reach your desired consistency. I also like to add a squeeze of fresh lemon juice when reheating—it brightens the flavors and brings the soup back to life.

How to Serve Bissara

• With bread for dipping – This is the traditional way to enjoy bissara. Serve it with warm toasted pita bread, crusty bread, or Moroccan khobz for scooping up every last bit of that creamy soup. The bread soaking up the garlicky, cumin-spiced broth is pure comfort.
• As part of a Mediterranean spread, Bissara makes a wonderful addition to a mezze table alongside hummus, tabbouleh, Greek salad, and warm pita bread. It’s perfect for sharing and brings beautiful color and variety to the table.
• For breakfast – In Morocco, bissara is often eaten for breakfast, especially during cold winter months. Serve it hot in the morning with bread and olives for an energizing, protein-packed start to your day.