Moroccan · Soup
Broad Bean and Cumin Soup
A smooth, cumin-scented purée of dried broad (fava) beans simmered with garlic until they collapse, then blended into a pourable velvet and dressed with olive oil, cumin and paprika. It is winter comfort food across Morocco, ladled hot and mopped with bread, especially on cold mornings.
- Prep
- 10 min
- Cook
- 70 min
- Total
- 80 min
- Serves
- 5
- Level
- Easy
Ingredients
- 300 g dried split broad (fava) beans, soaked overnight
- 6 garlic cloves, peeled
- 2 tsp ground cumin, plus extra to serve
- 1 tsp sweet paprika, plus extra to serve
- Pinch of chilli powder
- 6 tbsp good olive oil, plus more to finish
- Salt, and lemon wedges to serve
Method
- 1
Simmer soft
Drain the beans and simmer with the garlic and plenty of water for 60–70 minutes, skimming the foam, until the beans are completely soft and falling apart.
- 2
Season
Stir in the cumin, paprika, chilli, salt and half the olive oil and simmer 5 more minutes.
- 3
Blend velvety
Blend to a smooth, pourable purée, adding hot water until it just coats the back of a spoon.
- 4
Serve
Ladle into bowls, drizzle with olive oil, dust with cumin and paprika and serve piping hot with lemon and bread.
Chef's tips
- Use skinned split fava beans — whole beans keep tough skins that will not blend smooth.
- It thickens fast as it cools, so serve it hot and keep extra hot water to loosen.
- Cheap olive oil for cooking, your best oil for the drizzle at the end.
Frequently asked questions
How is this different from bessara?
It is the same family of fava-bean purée; this version is soupier and cumin-forward. Regional cooks vary the thickness from dip to drinkable soup.
Can I use a pressure cooker?
Yes — 20 minutes under pressure softens the beans completely, then blend as above.