Ingredients with Measurements:
- 2 cups dried fava beans
- 6 cups water
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 medium potatoes, peeled and diced
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. Rinse the dried fava beans and soak them in water overnight.
2. Drain the beans and rinse them again.
3. In a large pot, add the soaked beans and 6 cups of water. Bring to a boil, then reduce heat and let simmer for 1 hour or until the beans are tender.
4. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes or until the onion is translucent.
5. Add the diced potatoes to the onion and garlic mixture and cook for 10 minutes or until the potatoes are tender.
6. Add the cumin, paprika, salt, and black pepper to the potato mixture and stir to combine.
7. Add the potato mixture to the pot with the cooked fava beans and let simmer for 10 minutes.
8. Using a blender or food processor, blend the mixture until smooth.
9. Return the blended mixture to the pot and stir in the chopped parsley.
10. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour and 25 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 230
- Fat: 6g
- Carbohydrates: 35g
- Protein: 11g
- Fiber: 12g
Substitutions for ingredients:
- Dried fava beans can be substituted with canned fava beans.
- Fresh parsley can be substituted with cilantro or mint.
Variations:
- Add 1 tsp of harissa paste for a spicy kick.
- Top with croutons or toasted bread crumbs for added texture.
Tips and Tricks:
- To save time, use canned fava beans instead of dried.
- Adjust the seasoning to your taste preference by adding more or less salt, cumin, or paprika.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over low heat, stirring occasionally.
Presentation Ideas:
- Serve in individual bowls and garnish with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
- Lemon wedges, croutons, toasted bread crumbs, olive oil, paprika.
Pairings:
- Serve with crusty bread or pita bread.
Suggested Side Dishes:
- Hummus, baba ganoush, tabbouleh salad.
Troubleshooting Advice:
- If the bissara is too thick, add more water or vegetable broth to thin it out.
Food Safety Advice:
- Make sure to soak the dried fava beans overnight to ensure they are fully cooked and safe to eat.
Food History:
- Bissara is a traditional Moroccan soup made from dried fava beans and spices.
Flavor Profiles:
- Earthy, savory, slightly spicy.
Serving Suggestions:
- Serve as a main dish or as a starter soup.
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Region: Moroccan