This one-pot Moroccan fava bean soup is a delicious warming dish, perfect for this time of the year! Naturally vegan, gluten-free and features 8 simple ingredients!
Moroccan fava bean soup - Bissara:
Fava bean soup also called; Bissara is a delicious and spiced North African soup usually served during the colder weather. It’s warm, comforting, and full of unique flavors!
If you have never tried it, you are missing something! Besides being healthy and super easy to make, this soup has a very characteristic taste!
Bissara can be prepared in a variety of ways, depending on the region/ family recipes but the base is usually the same; dried fava beans cooked in water with spices and garlic.
My version is about as simple as it can get! It’s made in one-pot, in less than 1 hour and only requires 8 simple ingredients!!
How to make this Moroccan fava bean soup:
In a pot, garlic, dried red bell peppers, and spices are sautéed with some oil to release their flavors.
After that, you simply add dried fava beans and boiling water to your pot. Simmer until ready, and voila! How easy is that?!
This hearty soup is perfect for the colder months, it’s flavorful, comforting and it’s easy to make. Made in one-pot, this Moroccan fava bean soup is perfect for meal prepping and it’s freezer-friendly!
OTHER MOROCCAN PLANT-BASED RECIPES YOU MIGHT WANT TO TRY:
WHAT YOU MIGHT NEED FOR THIS RECIPE:
dried red bell pepper
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This one-pot Moroccan fava bean soup is a delicious warming dish, perfect for this time of the year! Naturally vegan, gluten-free and features 8 simple ingredients!
- 4 cup dried fava beans 500 gr
- 8 cup boiling vegetable broth or water ( more if needed)
- 6 garlic cloves
- 2 dried red bell peppers
- 3 tbsp oil
- 3 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground ginger
- pinch of sea salt
- pinch of pepper
- 1/2 tsp chili flakes optional
Rinse your fava beans under clean water and drain. Set aside
Prep your dried red bell peppers. Rinse under water, then cut the stem off and get rid of the seeds. Slightly smash your garlic cloves and peel.
Heat a large pot over medium heat. Once hot, add oil, garlic, dried red bell peppers, 1 tsp of ground cumin, paprika, ground ginger. Sautée for 4 to 5 minutes to help the spices release their flavor. Stir continuously to avoid any burning, you can lower the heat if necessary.
Once the spices and garlic are fragrant, add fava beans, salt, pepper and remaining 2 tsp of cumin. Cover with boiling vegetable broth or water and stir.
Bring to a simmer over medium heat, then reduce heat to low and cook uncovered for about 35 to 40 minutes. Stir occasionally to avoid sticking. The cooking time depends on the fava beans so it may vary!
It's ready when the fava beans are very soft to the touch! Taste test for seasoning, add more salt, pepper, chili flakes or cumin if needed.
At this stage, you can either blend the soup to get a perfectly smooth texture or leave it as is.
If your soup is too thin, keep in mind that it will thicken on its own while cooling down, but you can simmer it for a couple of minutes to reduce it. If too thick, add more water until you get the desired consistency, and don't forget to taste teste for seasoning after adding water.
Serve hot, with a drizzle of olive oil and a dash of cumin and chili flakes.
- This fava bean soup tends to solidify when it's cold, that's normal! Just add a splash of water and mix until you get the desired consistency and don't forget to adjust the seasoning afterward.
- This soup can be kept in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 1 month.
Check out my other plant-based recipes
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