Moroccan Bissara (Fava Bean Soup) Shooters

Ingredients

• 1 cup Dried fava beans
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 4 Lemon wedges, for serving

Instructions

1. 1Place the 1 cup of dried fava beans in a fine-mesh sieve and rinse them thoroughly under cold running water.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of dried fava beans, 2 cloves of minced garlic, and 6 cups of water. Bring this mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the fava beans are very tender and easily mashed.
3. 3Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and creamy. If you do not have an immersion blender, carefully transfer the hot soup in batches to a standard blender. Secure the lid tightly, holding it down with a folded kitchen towel, and blend until smooth. Return the blended soup to the pot.
4. 4Stir the 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the smooth soup. Heat the soup gently over low heat for 2-3 minutes, stirring occasionally, until everything is well combined and the soup is warmed through. Do not let it boil.
5. 5Ladle the warm soup into small shooter glasses.
6. 6Serve the Moroccan Bissara shooters warm, with 4 lemon wedges on the side for guests to squeeze into their soup.

Related Guides