Broad bean and garlic soup

Name: Broad bean and garlic soup
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 1 litre (1¾ pints) water; 500 g (1 lb 2 oz) fresh broad beans, shelled and skinned, or 250 g (9 oz) dried broad beans, soaked overnight, drained and rinsed; 4 garlic cloves, peeled and crushed; salt, to taste; 3–4 tbsp extra-virgin olive oil, plus extra to drizzle; 1 tsp paprika; 1 tsp ground cumin; squeeze of lemon juice

Bessara

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

Broad beans are being rediscovered for their high protein and folic acid content, but have been around for 5,000 years, since the ancient Egyptians. The Berber name for this Moroccan classic is talsha; in Arabic it is bessara. Whatever the label, Aicha’s health-conscious employer, Kenza, is an enthusiast.

Ingredients

1 litre (1¾ pints) water
500 g (1

Africa
Morocco
Egypt
Marrakech
Gluten-free
Mediterranean
Soup
North Africa
Vegan

Method

Bring the water to the boil in a saucepan, then add the broad beans, garlic and salt. Reduce the heat and simmer for 30 minutes. If using dried broad beans, triple the cooking time.
Transfer to a blender and whiz with the olive oil and spices. Adjust the salt, if necessary.
Serve with a drizzle of olive oil and a light squeeze of lemon juice.