Bissara

Ingredients

• 400 g dried split fava beans, peeled
• 6 garlic cloves, peeled and left whole
• 1.2 litres water
• 2 tsp ground cumin, plus extra to serve
• 1 tsp sweet paprika, plus extra to serve
• 1/2 tsp cayenne pepper
• 1.5 tsp salt
• 100 ml extra virgin olive oil, plus extra to serve
• Juice of 1 lemon
• Crusty khobz or flatbread, to serve

Before you cook

• Soak the fava beans in plenty of cold water overnight, then drain and rinse them.
• Peel the garlic cloves and leave them whole.

Steps

1. Tip the drained beans into a large saucepan with the whole garlic cloves.
2. Pour in the water and bring the pan to a boil over high heat.
3. Skim off the grey foam that rises to the surface and discard it.
4. Lower the heat, part-cover the pan and simmer for 50 minutes, until the beans have completely collapsed.
5. Stir the pan every 15 minutes so nothing catches on the base.
6. Add the cumin, paprika, cayenne and salt.
7. Blend the soup until completely smooth, using a stick blender straight in the pan.
8. Pour in the olive oil and blend again for 30 seconds, until the soup turns glossy and pale.
9. Loosen it with a splash of hot water until it flows thickly from the ladle, like double cream.
10. Simmer for a final 5 minutes to cook out any raw edge from the spices.
11. Stir in the lemon juice and taste for salt.
12. Ladle into shallow bowls and pour a spiral of olive oil over each one.
13. Dust heavily with paprika and cumin and serve with bread for dipping.