Bessara

Ingredients

• 300g dried split fava beans, soaked overnight
• 4 garlic cloves, peeled
• 1.2 liters water
• 1 tsp ground cumin, plus more for garnish
• 1 tsp sweet paprika, plus more for garnish
• 1/4 cup olive oil, plus more for garnish
• Salt
• Pinch of cayenne, for garnish
• Crusty bread, to serve

Before you cook

• Soak the dried split fava beans overnight in plenty of water.
• Drain and rinse the soaked beans.
• Peel the garlic cloves.

Steps

1. Put the soaked fava beans and garlic in a large pot.
2. Cover with the water.
3. Bring to a boil, skimming off the foam.
4. Reduce the heat and simmer the beans for 40 minutes, until completely soft.
5. Blend the beans and garlic with their cooking liquid until smooth, adding more hot water if it's too thick.
6. Return the blended soup to the pot.
7. Stir in the cumin, paprika, olive oil and salt to taste.
8. Warm the soup gently over low heat for 3 minutes.
9. Ladle the soup into bowls.
10. Drizzle each bowl with more olive oil.
11. Sprinkle with a little extra cumin, paprika and a pinch of cayenne.
12. Serve hot with crusty bread for dipping.