Moroccan · Soup

Bissara (Moroccan Split Fava Bean Soup)

Bissara is winter warmth in a bowl and a beloved street breakfast — dried split fava beans (or split peas) simmered soft with garlic and cumin, then blended to a thick, velvety purée. It is served pooled with olive oil, dusted with cumin and paprika and torn bread on the side. Cheap, filling and quietly delicious.

Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 4
Level: Easy

Ingredients

300 g dried split fava beans (or dried split peas), soaked a few hours
4 garlic cloves
1 tsp ground cumin, plus extra to serve
1 tsp paprika, plus extra to serve
Pinch of cayenne (optional)
4 tbsp olive oil, plus more to finish
About 1 litre water
Salt; lemon wedges to serve

Method

1

Simmer the beans

Put the drained fava beans, garlic, cumin, paprika and half the oil in a pot with the water. Simmer, skimming, 45–60 minutes until the beans are completely soft and breaking down.
2

Blend smooth

Blend the soup (a stick blender in the pot is easiest) to a thick, velvety purée. Add water to reach the consistency you like — bissara is usually thick.
3

Season

Stir in the rest of the oil, salt to taste and a little more cumin. Warm through.
4

Serve

Ladle into bowls, pool olive oil on top, dust with cumin, paprika and a pinch of cayenne, and serve with bread and lemon.

Chef's tips

Soak the split favas first so they cook down fully to the signature smooth texture.
It thickens as it cools and sets almost like a dip — loosen with hot water when reheating.
The generous olive oil, cumin and paprika on top aren't optional; they are the flavour that makes bissara.

Frequently asked questions

Is bissara made with fava beans or split peas?

Traditionally dried split fava beans give the classic flavour, but dried split peas are a common substitute and make an equally smooth, comforting version.

How thick should bissara be?

Thick and velvety — somewhere between a soup and a purée, so it coats the spoon. Adjust with water to your taste; it sets thicker as it cools.