Bissara (Moroccan Fava Bean Soup)

Packed with plant-based protein and dietary fiber from fava beans, this hearty Moroccan classic delivers long-lasting satiety with minimal fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 260 g (1 1/3 cups) dry split fava beans · 887 kcal in the whole recipe
• 5 garlic cloves, minced · 30 kcal in the whole recipe
• 1.5 tbsp (20 ml) extra virgin olive oil · 177 kcal in the whole recipe
• 2 tbsp (30 ml) fresh lemon juice · 7 kcal in the whole recipe
• 1.5 tsp ground cumin, 1 tsp paprika, salt, and water

Method

1. Rinse the dry fava beans thoroughly and add them to a pot with the chopped garlic and about 1.2 liters of water.

   

2. Bring to a boil, skim off any surface foam, then cover and simmer on low heat for 40-45 minutes until the beans are tender.

   

3. Add cumin, paprika, and salt to the pot, then purée with an immersion blender until completely smooth.

   

4. Stir in the lemon juice and half of the olive oil, ladle into bowls, and serve warm drizzled with the remaining olive oil.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.