Moroccan Bissara (Dried Fava Bean Soup) – Easy Winter Recipe
- February 8, 2026
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Moroccan Bissara (Dried Fava Bean Soup)
A cozy Moroccan winter bowl with garlic, cumin & olive oil
📋 Table of Contents
Why Bissara is a Moroccan Winter Classic
Moroccan bissara is a traditional soup made from dried fava beans simmered until very soft, then blended into a smooth,
velvety puree and finished with garlic, cumin, and olive oil. It’s popular during cold winter days because it’s warming,
filling, budget-friendly, and naturally plant-based.
The secret to truly creamy bissara is simple: a 4-hour soak for even cooking, a gentle simmer for at least 1 hour
to fully soften the beans, then a short final simmer after blending to perfect the texture.
Best served with traditional bread, boiled eggs, and a glass of hot black tea or Moroccan mint tea.
Quick Answer (Featured Snippet Style)
Moroccan bissara is a traditional dried fava bean soup made by soaking the beans for 4 hours,
simmering for 60–70 minutes until very soft, seasoning with garlic, cumin, salt, pepper, and olive oil,
then blending until smooth and simmering 10 minutes to thicken. Serve hot with a garlic–cumin olive oil topping.
Why this recipe works
- Soaking improves texture and helps the beans cook evenly.
- Long simmering prevents a grainy soup by fully softening the beans.
- Garlic + cumin create the classic Moroccan flavor profile.
- Olive oil adds richness and carries the aromatics through every spoonful.
- Final simmer tightens the texture and blends the flavors together.
Ingredients (Serves 4) + nutritional highlights
Bissara is comfort food that still feels light and nourishing. Fava beans bring plant protein and fiber for long-lasting fullness,
while olive oil adds satisfying richness. Garlic and cumin provide bold flavor, so you don’t need heavy ingredients.
| Ingredient | Amount | Role | Nutrition / benefit |
|---|---|---|---|
| Dried peeled fava beans | 500 g | Base + creaminess | Great source of plant protein and fiber for satiety. |
| Garlic | 3 cloves (+1 for topping) | Aroma + depth | Traditionally used in winter cooking for its bold, warming flavor. |
| Ground cumin | 1½ tsp (+½ tsp for topping) | Signature spice | Warm, earthy spice that pairs perfectly with legumes. |
| Extra virgin olive oil | 3–4 tbsp (+more for topping) | Rich finish | Healthy fats that enhance flavor and mouthfeel. |
| Salt + black pepper | To taste | Balance | Helps flavors pop even with a short ingredient list. |
If it feels too thin, simmer uncovered a few more minutes.
Step-by-step method (detailed)
Phase 1: Soak (4 hours)
- Rinse: Rinse the dried fava beans under cold water until mostly clear.
- Soak: Cover with plenty of water (about 3× the volume). Soak for 4 hours.
- Drain: Drain and rinse again.
Phase 2: Simmer until very soft (60–70 minutes)
- Cover with fresh water: Add beans to a pot and cover with fresh water by 5–6 cm (2 inches).
- Boil, then simmer: Bring to a boil, then reduce to a gentle simmer.
- Cook: Simmer for 60–70 minutes, stirring occasionally, until beans crush easily.
Phase 3: Season, blend, finish
- Season: Add garlic cloves, cumin, pepper, salt, and olive oil. Simmer 5–10 minutes.
- Blend: Blend until completely smooth (immersion blender is easiest).
- Final simmer: Return to low heat and simmer 10 minutes, stirring, until velvety.
Garlic–cumin topping (the signature finish)
In a small bowl, mix 1 minced garlic clove, ½ tsp cumin, a pinch of salt, and olive oil.
Spoon over the hot soup right before serving.
How to serve bissara
- Serve hot in a deep bowl.
- Top with the garlic–cumin olive oil mixture and extra cumin if desired.
- Enjoy with bread, boiled eggs, and a glass of hot black tea or Moroccan mint tea.
Timing hack (busy-day friendly)
Soak the beans earlier in the day. When you’re ready to cook, simmer until very soft, blend, then finish with a 10-minute simmer.
The soup reheats beautifully with a splash of hot water.
Nutrition (approx. per serving)
Values are estimates and vary by exact brands and portion size.
| Nutrient | Amount | Benefit |
|---|---|---|
| Calories | ~320 kcal | Comforting energy without heavy ingredients. |
| Protein | ~18 g | Plant protein supports fullness and recovery. |
| Carbohydrates | ~40 g | Steady fuel, especially with fiber. |
| Fiber | ~12 g | Supports digestion and long-lasting satiety. |
| Fat | ~10 g | Mostly from olive oil for flavor and mouthfeel. |
| Sodium | Varies | Adjust salt to your preference. |
Pro tips & FAQ
Can I skip soaking?
Soaking is strongly recommended for smoother texture and more even cooking. If you skip it, expect a longer simmer time.
Why is my bissara grainy?
The beans likely weren’t soft enough before blending. Simmer longer until they crush easily, then blend for an extra minute.
How thick should bissara be?
Traditionally it’s thick and spoonable. Add hot water if you want it thinner, or simmer a bit longer if you want it thicker.
How do I store and reheat?
Store airtight in the fridge up to 3 days. Reheat gently on the stove and add a splash of water to loosen.
Is this recipe vegan?
Yes. The soup itself is plant-based. Boiled eggs are a traditional side but optional.
Printable recipe card
Moroccan Bissara (Dried Fava Bean Soup)
Soak: 4h • Cook: 80m • Total: ~5h 20m • Serves: 4
Ingredients
- 500 g dried peeled fava beans
- 3 garlic cloves
- 1½ tsp ground cumin
- ½ tsp black pepper
- Salt, to taste
- 3–4 tbsp extra virgin olive oil
- Water, as needed
Instructions
- Soak beans 4 hours. Drain and rinse.
- Cover with fresh water and simmer 60–70 minutes until very soft.
- Add garlic, cumin, pepper, salt, and olive oil. Simmer 5–10 minutes.
- Blend until smooth.
- Simmer 10 minutes more until thick and velvety.
Topping
Mix minced garlic + cumin + salt + olive oil. Spoon over the hot soup before serving.
