Moroccan Bissara, also known as ” Moroccan Bessara ” or “full nabed,” is a creamy flavourful soup made from pureed fava beans and a rich blend of ingredients drizzled with pure olive oil. This humble yet flavorful soup is a perfect example of how simple ingredients can be transformed into something truly delicious and satisfying.
Not only is this dish delicious, but it is also nutritious. The fava beans, water, and blend of spices are a great source of plant-based protein, fiber, and essential vitamins and minerals such as iron, magnesium, and folate. Also, the extra virgin olive oil is cholesterol-free, making a filling and nutritious meal option for anyone looking to maintain a healthy balanced diet. And the best part? It’s vegan and gluten-free!
Bissara is a staple in Morocco and a true gem in the region. It is often served for breakfast as a starter or a main dish accompanied by bread and is especially popular during the colder months as it provides warmth and sustenance.
To make this Bissara, we start with some high-quality dried split fava beans. Some recipes use dried split green peas instead of dried fava beans (both are authentic for the dish), while others combine both beans half in half. But for this recipe, we use dried fava beans.
Dried split fava beans may be hard to get if you live abroad, but you can easily find them in local grocery stores, health food stores, or Middle Eastern/Mediterranean markets near you. You can also consider ordering them online from specialty food retailers or Amazon.
With the fava beans set, the remaining ingredients are pretty basic and easy to get: some garlic, high-quality olive oil, chili pepper, cumin, paprika, and salt.
Soak the beans overnight in water to soften them and make them easier to cook. Then, in a large pot, sauté some garlic in olive oil until it’s fragrant and slightly golden. Drain the fava beans and pour into the pot, then add your cumin, paprika, and salt. Add some water and bring the mixture to a boil, then reduce the heat and simmer until the beans are tender and fully cooked.
Next, blend the tender fava beans until smooth and creamy (you can use a blender, an immersion blender, or a food processor). Be sure to blend the soup until it’s completely smooth, with no chunks or lumps remaining. If the soup is too thick, you can thin it out with more water.
The result is your smooth and creamy flavourful Moroccan fava beans soup. To serve, ladle the soup into bowls and garnish with a drizzle of olive oil, a sprinkle of paprika and chilli powder, and some chopped fresh herbs such as parsley or cilantro. Enjoy it as a soup or dip with crusty bread, olives, or other small dishes. Yum!
Moroccan Bissara is a must-try dish that I highly recommend. It’s nutritious, flavorful, and comforting. Just the perfect dish for any occasion!
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Make Moroccan Bissara fava beans soup with Alia on her food channel –Cooking With Alia. Alia is a seasoned Moroccan chef and food blogger who is passionate about bringing the Flavours of Morocco to every home and kitchen with simple, easy-to-follow recipes anyone can make at home.
Ingredients
- 2 cups fava beans
- ½ cup extra virgin olive oil (and more for serving)
- 3 cloves large garlic (minced)
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1 teaspoon chilli pepper powder
- Salt to taste
- 8 cups water
Instructions
- Rinse the dried split fava beans and soak them in water overnight.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and slightly golden, about 1-2 minutes.
- Drain the soaked fava beans and add them to the pot. Add 4 cups of water, ground cumin, paprika, and salt.
- Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for about 45-50 minutes, or until the fava beans are tender and fully cooked.
- Blend the soup until it is smooth and creamy using an immersion or regular blender. If the soup is too thick, add more water or broth to thin it out to your liking.
- Taste the soup and adjust the seasoning if necessary.
- Ladle the soup into bowls and drizzle with olive oil, making perfect circles.
- Garnish with chili powder, cumin, and chopped fresh parsley or cilantro.
- Serve hot and enjoy your delicious Moroccan Bissara as a soup or a dip with Moroccan bread or your preferred crusty bread!
Moroccan Bissara
Equipment
Ingredients
- 2 cups fava beans
- 0.5 cup extra virgin olive oil
- 3 cloves large garlic (minced)
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1 teaspoon chilli pepper powder
- 8 cups water
Instructions
- Rinse the dried split fava beans and soak them in water overnight.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and slightly golden, about 1-2 minutes.
- Drain the soaked fava beans and add them to the pot. Add 4 cups of water, ground cumin, paprika, and salt.
- Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for about 45-50 minutes, or until the fava beans are tender and fully cooked.
- Blend the soup until it is smooth and creamy using an immersion or regular blender. If the soup is too thick, add more water or broth to thin it out to your liking.
- Taste the soup and adjust the seasoning if necessary.
- Ladle the soup into bowls and drizzle with olive oil, making perfect circles.
- Garnish with chili powder, cumin, and chopped fresh parsley or cilantro.
- Serve hot and enjoy your delicious Moroccan Bissara as a soup or a dip with Moroccan bread or your preferred crusty bread!
Video
Nutrition
Try this Moroccan fava bean soup recipe and share your experience with us in the comments.
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