Entree: Morocco – Berber Cuisine – بصارة بزيت الزيتون والكمون ➤ Bissara bi zayt az-zaytoun wa kamoun (Thick Moroccan fava-bean purée flavored and finished with olive oil and cumin)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 12 hrs

Total 13 hrs 20 min

Ingredients

- 2 cups (400 g) dried split fava beans, rinsed and picked over
- 6 cups (1.44 L) water or low-sodium vegetable stock
- 4 cloves garlic, minced (12 g)
- 1 tbsp (8 g) ground cumin, plus extra for garnish
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) smoked paprika (optional)
- 1/4 cup (60 ml) extra-virgin olive oil, plus extra for drizzling
- 2 tbsp (30 ml) lemon juice
- Salt, to taste
- 1 tsp (2 g) toasted cumin seeds for garnish (optional)
- 1/4 cup (15 g) chopped fresh cilantro or flat-leaf parsley for garnish
- Crusty bread or warm flatbread for serving

Instructions

1. Place rinsed fava beans in a large bowl and cover with cold water by 2 inches. Soak overnight, then drain. (Quick soak: cover with boiling water, let stand 1 hour, then drain.)
2. In a large saucepan combine soaked beans, 6 cups (1.44 L) water or stock, minced garlic and 1 tbsp (8 g) ground cumin. Bring to a boil, reduce heat and simmer gently, uncovered, until beans are completely tender and breaking apart, about 1 to 1 1/4 hours. Stir occasionally and skim foam.
3. When beans are very soft, mash vigorously in the pot with a potato masher for a rustic texture, or use an immersion blender to purée until smooth and creamy. If too thick, add a little hot water to reach a thick soup or purée consistency.
4. Stir in olive oil, lemon juice, smoked paprika if using, and salt and pepper to taste. Simmer 5 more minutes to blend flavors.
5. Serve warm in shallow bowls, drizzle with extra-virgin olive oil, sprinkle additional ground cumin or toasted cumin seeds and chopped cilantro. Accompany with crusty bread or warm flatbread for dipping.