Kitchen · Soups and salads
Bissara
Thick broad bean soup, the winter breakfast of the north. Olive oil and cumin on top are not optional.
- Preparation10 min
- Cooking1 h
- Total1 h 10 min
- Serves5
Ingredients
| 500 g | dried split broad beans, soaked overnight |
| 4 | garlic cloves |
| 1.5 l | water |
| 1 tsp | cumin, plus more to serve |
| 1 tsp | paprika, plus more to serve |
| 4 tbsp | olive oil, plus more to serve |
| salt, and chilli if you like |
Method
- Drain the beans and put them in a pot with the garlic and the water. Bring to the boil and skim off the foam.
- Simmer, partly covered, for 45 to 60 minutes, until the beans collapse.
- Blend until smooth. Add the salt, cumin, paprika and oil. Loosen with hot water if it is too thick.
- Serve very hot in bowls, with a thread of olive oil, a pinch of cumin and paprika, and warm bread.
Tip
Half split peas, half broad beans gives the version loved in Chefchaouen and Tetouan.