Bissara (Moroccan Fava Bean Breakfast Soup)

Bissara is a thick, golden soup of dried fava beans, blended smooth and finished with a generous drizzle of olive oil, cumin, and paprika. In Morocco it’s a common breakfast, eaten with crusty bread on cold mornings. It’s simple, filling, and entirely plant-based.

Ingredients

• 1 1/2 cups dried split fava beans (or dried split peas)
• 6 cups water
• 4 garlic cloves, peeled
• 1 tsp ground cumin, plus more for serving
• 1/2 tsp sweet paprika, plus more for serving
• Salt, to taste
• 1/3 cup olive oil, plus more for serving
• Crusty bread, for serving

Instructions

1. Simmer the beans.
   Combine fava beans, water, and garlic in a large pot. Bring to a boil, then reduce heat and simmer, covered, 1 to 1 1/2 hours, until very soft.
2. Blend until smooth.
   Purée the soup with an immersion blender (or in batches in a stand blender) until silky, adding water if it’s too thick.
3. Season.
   Stir in cumin, paprika, and salt, and simmer 5 more minutes.
4. Serve.
   Ladle into bowls and finish with a generous drizzle of olive oil and a dusting of cumin and paprika. Serve with crusty bread.

Thin leftovers with a splash of water when reheating, since the soup thickens as it sits.