Ingredients with Measurements:
- 1 cup dried split fava beans
- 1 small butternut squash, peeled and diced
- 4 cups water
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1/4 cup chopped fresh mint leaves
- Lemon wedges, for serving
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the fava beans and soak them in water overnight.
2. Drain the beans and place them in a large pot with the butternut squash and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour, or until the beans and squash are very tender.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, paprika, and cayenne pepper to the skillet and cook for 1 minute, stirring constantly.
5. Add the onion mixture to the pot with the beans and squash. Use an immersion blender or transfer the mixture to a blender or food processor and puree until smooth.
6. Season with salt and pepper to taste. Stir in the chopped mint leaves.
7. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 276
- Fat: 11g
- Carbohydrates: 37g
- Protein: 10g
- Fiber: 12g
- Sodium: 14mg
Substitutions for ingredients:
- Dried split peas can be used instead of fava beans.
- Kabocha squash or pumpkin can be used instead of butternut squash.
- Fresh cilantro or parsley can be used instead of mint.
Variations:
- Add a dollop of Greek yogurt or sour cream on top of each serving.
- Top with croutons or toasted bread crumbs.
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
Tips and tricks:
- Soaking the beans overnight helps to reduce cooking time and improve texture.
- Use an immersion blender for easier pureeing and less mess.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprig of fresh mint on top.
Garnishes:
- Lemon wedges
- Greek yogurt or sour cream
- Croutons or toasted bread crumbs
- Fresh herbs
Pairings:
- Pita bread or naan
- Hummus
- Falafel
- Grilled chicken or lamb
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Couscous or rice pilaf
Troubleshooting advice:
- If the bissara is too thick, add a little more water or broth to thin it out.
- If the bissara is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Always soak and cook dried beans thoroughly to avoid digestive issues.
- Store leftovers promptly in the refrigerator and reheat to at least 165°F (74°C) before serving.
Food history:
- Bissara is a traditional Moroccan soup made from dried fava beans and spices. It is often served during Ramadan as a nutritious and filling meal.
Flavor profiles:
- Earthy, nutty, spicy, and fresh
Serving suggestions:
- Serve as a main course or appetizer with bread or crackers.
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Region: Moroccan