Bissara, as this soup is called in Morocco, is a plant based soup made with dried fava beans, spices and olive oil. The result is a buttery broth that’s super satisfying with another light drizzle of olive oil, a sprinkle of paprika and a slice of freshly baked bread.
This Moroccan fava bean soup (bissara soup) is creamy, full of flavor, and uses just a few simple ingredients before being pureed. This traditional fava bean soup recipe is naturally vegan and gluten-free. Like most Moroccan recipes, this one has a very special place in my heart.
Add your dry fava beans and split peas to a large pot. Add 4 to 6 cups of water or just add enough to completely submerge your beans/peas. Place your pot on your stove at medium-high heat and add cumin, paprika, turmeric powder, salt and olive oil.
Moroccan Fava Bean (Broad Bean) Dip or Soup Recipe - Bessara. In both cases, crusty Moroccan bread is served on the side for dunking or scooping. Traditionally, bessara is enjoyed warm from a heated communal dish, but it may also be offered in individual bowls or deep plates. Garnish with additional cumin, paprika, salt, olive oil, harissa,...