Moroccan Bessara is a delectably creamy and aromatic soup made from dried fava beans or split peas, herbs, and spices. It is a staple in Moroccan cuisine, often enjoyed for breakfast during the colder months but can be served at any mealtime for a comforting and nutritious dish. This vegan version captures the essence of traditional flavors, blending garlic, cumin, olive oil, and a hint of paprika for warmth. The preparation involves soaking the legumes overnight, ensuring they cook to a perfect, velvety consistency. Bessara is not only a testament to the simplicity and richness of Moroccan culinary traditions but also highlights the importance of legumes in vegetarian and vegan diets, providing a substantial source of protein and fiber.
Soups
Moroccan Bessara
Moroccan Bessara is a delectably creamy and aromatic soup made from dried fava beans or split peas, herbs, and spices.
About this recipe
Method
480 min prep · 120 min cook
Rinse the soaked beans or split peas and drain.
In a large pot, combine the legumes with water and bring to a boil. Reduce heat, cover, and simmer until tender, about 1-2 hours.
Once cooked, blend the mixture with an immersion blender until smooth.
In a small skillet, heat the olive oil over medium heat. Add the garlic, cumin, and paprika, sautéing until fragrant, about 1-2 minutes.
Stir the spiced oil into the blended legumes, mixing well. Season with salt to taste.
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