Moroccan fava bean soup bessara

The fava bean soup bessara is made from dried beans that need time. Soak the beans in cold water the day before, then drain and rinse. Place them in a large pot with the peeled garlic, cover with water and cook over low heat for 60 to 90 minutes until soft. During cooking, skim off the foam now and then and top up with hot water so the beans stay submerged.

Blend the soft beans with the garlic and remaining water directly in the pot using a hand blender until smooth and creamy. Add the olive oil, lemon juice and ground cumin and mix thoroughly. Blend a little longer for a perfectly smooth, silky texture.

Heat the soup to the temperature you want and season with salt. If it is too thick, add a little warm water and stir to a creamy consistency.

Ladle the bessara into deep bowls and drizzle each portion with olive oil. Sprinkle with sweet paprika and chopped parsley. Serve warm with khobz or pita bread. A few extra drops of lemon brighten the flavour nicely.