Ingredients with Measurements:
- 1 cup dried fava beans, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 cups chicken broth
- 2 chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 1 lemon, cut into wedges
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Drain and rinse the soaked fava beans.
2. In a large pot, sauté the onion and garlic in olive oil until softened.
3. Add the fava beans, cumin, paprika, and salt to the pot and stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low and let the mixture simmer for 30-40 minutes, or until the beans are tender.
6. Remove the pot from heat and let it cool slightly.
7. Using a blender or food processor, puree the mixture until smooth.
8. Return the pureed mixture to the pot and add the shredded chicken.
9. Heat the soup over medium heat until warmed through.
10. Serve the bissara with chicken hot, garnished with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Dried chickpeas can be used instead of fava beans.
- Vegetable broth can be used instead of chicken broth.
- Shredded cooked beef or lamb can be used instead of chicken.
Variations:
- Add chopped fresh parsley or cilantro to the soup before serving.
- Top the soup with croutons or toasted bread crumbs.
- Serve the soup with a dollop of plain yogurt or sour cream.
Tips and tricks:
- To save time, use canned fava beans instead of dried.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Adjust the seasoning to taste by adding more salt or spices as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh parsley or cilantro
- Croutons or toasted bread crumbs
- Plain yogurt or sour cream
Pairings:
- Serve the soup with crusty bread or pita bread.
Suggested side dishes:
- Hummus and vegetables
- Tabouli salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Bissara is a traditional Moroccan soup made from dried fava beans.
Flavor profiles:
- The soup is savory and earthy, with a hint of spice from the cumin and paprika.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Moroccan