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Silky Moroccan fava bean soup made with simple ingredients—dried split fava beans, garlic, cumin, and olive oil. This healthy, protein-rich bissara is incredibly easy to make and deeply comforting. Serve it as a soup with crusty bread or let it thicken into a dip.
Type of Cuisine:
mediterranean
Prep Time: 10 minutes (plus 4 hours soaking time).
Cook Time: 1 hour
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 1/2 cups dry split fava beans | |
| 7 tablespoons divided for sautéing, mixing into soup, and drizzling | |
| 1/2 teaspoon cumin seeds | |
| 3 garlic cloves smashed but kept whole | |
| 6 cups vegetable broth or water | |
| 1 teaspoon ground cumin | |
| 1 teaspoon smoked paprika | |
| 1/2 teaspoon ground harrisa | |
| salt and pepper to taste | |
| chopeed parsley to garnish |
Preparation
1
Prepare and Soak the Fava Beans
Rinse dried split fava beans under cold water, removing any debris. Soak in a large bowl with plenty of water for 4 to 12 hours (or overnight). Drain and give a final rinse before cooking.
Rinse dried split fava beans under cold water, removing any debris. Soak in a large bowl with plenty of water for 4 to 12 hours (or overnight). Drain and give a final rinse before cooking.
2
Toast the Aromatics
Heat 3 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and crushed garlic; cook for 1 minute, stirring, until fragrant and lightly golden.
Heat 3 tablespoons olive oil in a heavy pot over medium heat. Add cumin seeds and crushed garlic; cook for 1 minute, stirring, until fragrant and lightly golden.
3
Toast the Beans
Stir the soaked, drained fava beans into the cumin-garlic oil. Cook for 2–3 minutes, letting them absorb the aromatic flavors.
Stir the soaked, drained fava beans into the cumin-garlic oil. Cook for 2–3 minutes, letting them absorb the aromatic flavors.
4
Simmer Until Tender
Add 6 cups of vegetable broth and bring to a boil over medium-high heat. Reduce to medium-low heat, partially cover, and simmer for about 50 minutes, stirring occasionally, until the beans are very soft and mash easily against the side of the pot. Skim off any foam that rises during the cooking process.
Add 6 cups of vegetable broth and bring to a boil over medium-high heat. Reduce to medium-low heat, partially cover, and simmer for about 50 minutes, stirring occasionally, until the beans are very soft and mash easily against the side of the pot. Skim off any foam that rises during the cooking process.
5
Blend Until Silky Smooth
Remove from heat and let cool slightly. Blend with an immersion blender until smooth and creamy. If using a countertop blender, blend in batches—filling only halfway and covering the lid with a towel to prevent splatter.
Remove from heat and let cool slightly. Blend with an immersion blender until smooth and creamy. If using a countertop blender, blend in batches—filling only halfway and covering the lid with a towel to prevent splatter.
6
Season and Finish
Return the blended soup to the pot over low heat. Stir in 3 tablespoons of olive oil and half the ground spice mix (cumin, harissa, paprika). Season with salt and pepper. Warm gently for 1–2 minutes to blend flavors — do not overcook.
Return the blended soup to the pot over low heat. Stir in 3 tablespoons of olive oil and half the ground spice mix (cumin, harissa, paprika). Season with salt and pepper. Warm gently for 1–2 minutes to blend flavors — do not overcook.
7
Serve
Ladle hot bissara into shallow bowls. Drizzle with quality olive oil and sprinkle with the remaining spice mix. Garnish with microgreens, fresh herbs, or toasted seeds if desired. Serve immediately with warm bread.
Ladle hot bissara into shallow bowls. Drizzle with quality olive oil and sprinkle with the remaining spice mix. Garnish with microgreens, fresh herbs, or toasted seeds if desired. Serve immediately with warm bread.
Recipe Tips & Suggestions
Storing Leftovers
Store leftover bissara in an airtight container in the refrigerator for up to 5 days. The soup will thicken significantly as it cools—this is completely normal. The starches in the fava beans continue to absorb liquid, turning the soup into more of a thick dip consistency.
Reheating
Stovetop method (best): Transfer the bissara to a pot over medium-low heat. Add water or broth, a few tablespoons at a time, stirring until you reach your desired consistency. I like to add a squeeze of fresh lemon juice while reheating to brighten the flavors. Heat gently, stirring occasionally, until warmed through.
Microwave method: Place the soup in a microwave-safe bowl and add a splash of water or broth. Heat in 1-minute intervals, stirring between each, until hot. Add more liquid as needed to thin it out.
Pro Tip: Taste the soup after reheating and adjust the seasoning. You may want to add a pinch more salt, cumin, or lemon juice to refresh the flavors.
Freezing
Bissara freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving about an inch of space at the top for expansion. Thaw overnight in the refrigerator, then reheat on the stovetop, adding liquid as needed to reach your preferred consistency.