Bisarra (Moroccan Fava Bean Soup)
This Moroccan Fava Bean Soup (Bisarra) is creamy, full of flavor, and uses just a few simple ingredients before being pureed. This traditional fava bean soup recipe is naturally plant based and gluten-free.
Bisarra, as this soup is called in Morocco, is a plant based soup made with dried fava beans, spices and olive oil. The result is a buttery smooth broth that’s super satisfying with another light drizzle of olive oil, a sprinkle of paprika and a slice of freshly baked bread.
Like most Moroccan recipes, this one has a very special place in my heart.
On many long summer road trips from Rabat to Marrakech we would make pitstops at small roadstop restaurants. My dad used to order us bowls of this fava bean soup, and I’ll always remember how we felt surprisingly cool and refreshed after drinking it, even though it was hot.
While I tend to make this during the winter months, it’s not uncommon to be served a bowl on the hottest summer day in Morocco.
If you like this popular recipe, you will love Harira and Semolina Soup, two other very traditional Moroccan soups, sometimes enjoyed during the month of Ramadan to break the fast.
Bisarra in Morocco
Instructions
You’ll notice that as this soup cools it will thicken significantly. This is normal. Just add a splash of water (taste to see if it needs any additional salt) and mix well before heating it up.
The leftovers are delicious and should last up to 5 days in an airtight container in your fridge.
Traditional Toppings
Serve Bisarra with a drizzle of olive oil, toasted torn pieces of Moroccan bread (or whatever bread you like), a sprinkle of paprika and cumin.
Fava beans: where to find them
Growing up in Olympia, Washington, there weren’t a ton of Arab markets to shop at. Who am I kidding? There were no Arab markets to shop at.
That meant driving an hour plus up to Seattle (to a shop called Pacific Food Importers) to find dried fava beans to make our Bisarra. And you better believe my dad was making that trip only a few times a year, and stocking up on enough beans to last months.
These days, they’re easier to find at most grocery stores and, of course, Arab markets if you have one.
The local Arab market down the street has 4 pound bags for $4. You really can’t beat that. If they’re not available anywhere close to you, you can find them online here.
Bismillah,
Bisarra (Moroccan Fava Bean Soup)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup, Dinner
- Method: Boiled
- Cuisine: Moroccan, Northern African
- Diet: Vegan
Description
This Moroccan Fava Bean Soup (Bisarra) is creamy, full of flavor, and uses just a few simple ingredients before being pureed. This traditional fava bean soup recipe is naturally plant based and gluten-free.
Ingredients
- 2 lbs dried split fava beans
- 8 cups water
- 1/2 cup olive oil
- 3 cloves of garlic
- 2 tsp cumin
- 2 tsp salt
- 2 tsp paprika
- 1 chili pepper – stem removed (optional)
- Moroccan bread to dip (optional)
Instructions
- Rinse beans if necessary. Add all ingredients to a heavy bottomed soup pot.
- Bring to a boil, lower heat to low and cover, leaving a crack open. Simmer for 30-45 minutes or until the beans are soft. Watch and add more water if it appears too dry.
- Blend with an immersion blender or stand blender in batches. Serve with a drizzle of olive oil, toasted torn pieces of bread, a sprinkle of paprika and cumin.
Notes
Fava bean soup will thicken as it cools. Add a splash of water as needed when reheating to thin it out!
It’s delicious and really hits the spot on cold days.
Just made this soup- awesome!
I had only 1 1/3 dried fava beans, so I cut the liquid to 5 cups (used veggie broth and water) and tweaked the spices back a bit.
Soup came out great.
Can I freeze it?
Just made this soup- awesome!
I had only 1 1/3 lbs. dried fava beans, so I cut the liquid to 5 cups (used veggie broth and water) and tweaked the spices back a bit.
Soup came out great.
Can I freeze it?
I’m so glad you enjoyed the soup Norm! You can freeze for up to 1 month. Thaw before reheating and do not reheat more than once. Thank you for your review and comment!
It was a hit with the family!
I’m so glad to hear that Jason! Thank you for your comment & review.
I’m excited to try this — I loved eating bisara when I spent time in Morocco years ago. Salima, what is the Arab grocery store you recommend in Portland? (I live here too.)
Thanks for your comment Charlotte! I’ve actually relocated to Washington state, but when I was still living in the Portland area, I enjoyed going to Aloha Halal Market and Barbur World Foods. I hope this helps!
I know your comment was from a while ago so maybe you wont see this but I wanted to add that I found dried fava beans (and canned!) at the newer Hong Phat store on 82nd and foster!
This is delicious so easy and tasty with really good fibre and protein. It’s going to be a staple in this house
I haven’t made bisarra in years, ever since I gave away my pressure cooker. I’d always thought I needed it. If I ever try to make it again with a regular pot, I’ll use this recipe.
Delicious smooth soup, really welcome in a cold British winter! I used my trusty pressure cooker for 6 minutes on high pressure and natural release. Brilliant! Thank you for the recipe.