Bissara (Moroccan Fava Bean Soup)

Method

1. Tip the beans into a sieve, rinse them 2 or 3 times in cold water and pick out any small stones or dark beans. Put them in a bowl, cover with three times their height of cold water and soak for 8 h (overnight is easiest). Soaked beans almost double in size and crush easily between your fingers.

   Add in this stepDried split peeled fava beans 200 g

2. Drain the beans and put them in a 20 cm pot with the water and the peeled whole garlic cloves. Bring to the boil over high heat, skimming off the white foam with a ladle. Then turn down to medium-low heat, set the lid ajar and simmer for 50 min, until the beans have completely fallen apart and mash like porridge when pressed with a spoon. Stir now and then so the bottom doesn't catch, and top up with a little hot water if it gets too thick.

   Add in this stepWater 1,000 mlGarlic cloves 3

   high heat→medium-low heat

3. Turn off the heat and add the salt, half the cumin and half the olive oil. Blend with a stick blender for 2 to 3 minutes until smooth and creamy. (If using a jug blender, work in small batches with a tea towel over the lid; hot soup can spurt out.)

   Add in this stepSalt 1 tspGround cumin ½ tspExtra virgin olive oil 2 tbsp

4. Return the pot to low heat and warm for 3 min, stirring right to the bottom. It should be as thick as a creamy soup: add hot water a ladleful at a time if it's too thick, or simmer a little longer if it's thin. Taste and adjust the salt.

   low heat

5. Ladle into warm bowls and drizzle over the rest of the olive oil. Sprinkle with the remaining cumin, the paprika and the cayenne, and serve with lemon wedges to squeeze in at the table, plus bread for dipping.

   Add in this stepExtra virgin olive oil 2 tbspGround cumin ½ tspSweet paprika 1 tspCayenne pepper 1 pinchLemon, cut into wedges ½