Bessara - Moroccan Fava Bean Soup

Ingredients

• Dried fava beans (1 cup)
• Water (4 cups (plus more for soaking))
• Olive oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (2 cloves, minced)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Cayenne pepper (1/4 teaspoon (adjust to taste))
• Salt (1 teaspoon (adjust to taste))
• Fresh parsley (1/4 cup, chopped)
• Fresh cilantro (1/4 cup, chopped)
• Lemon juice (2 tablespoons)

Instructions

1. Rinse the dried fava beans under cold water and soak them in plenty of water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 5 minutes.
3. Add the soaked fava beans to the pot along with cumin, paprika, cayenne pepper, and salt. Stir well to coat the beans with the spices.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 45 minutes, or until the fava beans are tender.
5. Using an immersion blender or transferring to a regular blender in batches, puree the soup until smooth and creamy.
6. Stir in the chopped cilantro, parsley, and lemon juice, cooking for an additional 5 minutes to allow the flavors to meld.
7. Serve the Bessara hot, garnished with additional chopped herbs and a drizzle of olive oil for added richness.