Bessara: Moroccan Fava Bean Soup

Bessara is one of my favorite dishes from Morocco because each spoonful tastes like how slipping under a weighted blanket feels like.

This garlicky, fatty soup uses fava beans which are heavily used throughout the MENA region, rightfully so. It’s full of so much fiber (bottoms of all kinds, I’m looking at you, protein, and magnesium.

The soup can also double as a dip for your next dinner party, depending on how much liquid you let remain once the beans are tender. Like I said, it’s double task autumn and BESSARA follows suit.

Moroccan Spiced Kabocha Squash Soup

Yield: 4 to 6 cups

Time: 1 hour (+ soaking time overnight)

INGREDIENTS

• 16 oz dried fava beans

• 8 cups water

• 8 garlic cloves

• 1 tsp kosher salt

• 6 to 8 saffron threads

• 1/2 tsp cumin

• 1/4 tsp cinnamon

• 1/4 tsp cayenne pepper

• 1/4 extra virgin olive oil

• 1-2 tbsp miso paste

• 3/4 to 1 cup coconut milk, substitute with heavy cream or full-fat non-dairy milk

• olive oil, for garnish

• cayenne pepper, for garnish

• roasted maitake mushrooms, for garnish (see notes)

DIRECTIONS

1. Soak beans overnight in water. Remove skins and rinse. Add peeled, rehydrated beans to a large pot with 8 cups of water. (If you prefer a dip-like consistency, add 6.5 cups water). Add garlic cloves, saffron, kosher salt, cumin, cinnamon, and cayenne.

2. Bring beans to a boil over medium-high heat. Reduce to medium heat and a soft boil. Cook covered for 45 minutes. Remove the lid and cook for an additional 15 minutes or until tender. If you prefer a thicker soup/dip-like consistency, let the water reduce to just below the beans.

3. Blend in a food processor or using an immersion blender. Add miso paste, olive oil, and coconut milk (to thin, optional) and blend until smooth. Taste and adjust seasoning (salt/pepper/cumin)

4. Serve w/ olive oil, green onion, and roasted maitake mushrooms.

5. Dive in!

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NOTES

Roasted Maitake Mushrooms

Ingredients

• 8 oz maitake mushrooms, torn into even chunks/shreds

• 2 tablespoons olive oil

• 1 tsp ras el hanout

• salt/pepper

Directions

1. Preheat oven to 425F.

2. Shred maitake mushrooms into even chunks and toss with olive oil. Sprinkle with ras el hanout, salt, and pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes, flipping them halfway through the bake time, until golden on each side.

3. Use as a garnish for the soup.