Bisara (Moroccan Fava Bean Soup)
Bisara is a creamy and flavorful Moroccan fava bean soup, rich in spices and traditionally served with a drizzle of olive oil and fresh herbs.
Equipment
- Large pot
- Immersion blender or regular blender
- Knife
- Cutting board
- Ladle
Ingredients
Base Ingredients
- 2 cups dried fava beans Or split peas, soaked overnight.
- 4 cups water or vegetable broth For cooking the beans.
- 3 cloves garlic Minced.
- 1 tsp ground cumin For warmth and depth of flavor.
- ½ tsp paprika Optional, for extra warmth.
- ½ tsp salt Or to taste.
- ¼ cup extra virgin olive oil For richness and flavor.
Optional Garnishes
- 1 tbsp fresh parsley or cilantro Chopped, for garnish.
- ½ tsp red pepper flakes For a spicy kick.
- fried onions For an Egyptian-style topping.
- 1 tbsp lemon juice For extra freshness.
Instructions
- Rinse and drain the soaked fava beans or split peas.
- In a large pot, add the beans and 4 cups of water or vegetable broth.
- Bring to a boil, then reduce heat to low and let simmer for 40–50 minutes (or 15–20 minutes in a pressure cooker) until the beans are soft.
- Skim off any foam that forms during boiling for a smoother texture.
- Once the beans are fully cooked and tender, remove from heat.
- Use an immersion blender or regular blender to puree the soup until smooth and creamy.
- Stir in garlic, cumin, paprika, and salt, mixing well.
- For a thicker Bisara, simmer for an additional 5–10 minutes after blending.
- Drizzle with olive oil and stir to incorporate its rich flavor.
- Serve hot, garnished with fresh parsley, red pepper flakes, and a squeeze of lemon juice.
- For an Egyptian-style Bisara, top with crispy fried onions before serving.
Notes
Pair with warm pita bread, Moroccan khobz, or whole wheat flatbread for the best experience.