B'sarra (Moroccan Soup)
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 453.59 g dried fava beans, soaked overnight
- 1182.95 ml water
- 8 garlic cloves, crushed
- 1 medium onion, minced
- 14.79 ml olive oil
- 4.92 ml salt
- 9.85 ml cumin
- 9.85 ml sweet paprika
- 29.58-44.37 ml argan oil (garnish)
- harissa (garnish)
- lemon wedge (garnish)
- arabic bread (khobz, Moroccan bread, garnish)
directions
- Drain the beans. In a hot frying pan, saute the garlic and onion in 1 tbsp olive oil until translucent and aromatic (2-3 minutes).
- Add the peas, spices and salt. Cover in water to just over an inch above the peas.
- Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
- Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
- Serve with small bowls of freshly made harissa to sprinkle on top of the soup, wedges of fresh lemon, a swirl of argan or olive oil, and plenty of fresh khobz (Moroccan bread-can use French or Italian bread).
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