Bissara (Moroccan Fava Bean and Cumin Soup) with Flatbread
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Ingredients
- 800 g tinned fava beans
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 400 ml vegetable stock
- 4 flatbreads
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 484 kcal
- Protein
- 20.5 g
- Carbohydrate
- 60.7 g
- of which sugars
- 3.7 g
- Fat
- 14.5 g
- of which saturates
- 2.3 g
- Fibre
- 13.5 g
- Salt
- 3.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the fava beans and put them in a saucepan with the garlic, 1 teaspoon of the ground cumin and the vegetable stock.
- 2
Bring to a simmer and cook for 12 minutes, until the beans are soft and starting to break down.
- 3
Blend with a stick blender until smooth, adding a splash more water if it is too thick, then stir in the lemon juice and 2 tablespoons of the olive oil.
- 4
Warm the flatbreads. Ladle the soup into bowls, drizzle with the remaining olive oil and dust with the remaining cumin and the paprika.
- 5
Serve with the warm flatbread for dipping.
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