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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.

a bowl of bisarra with bread

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

a pot with ingredients to make bisarra
Rinse beans if necessary. Add all ingredients to a heavy bottomed soup pot.
a pot of bisarra
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.
a pot of bisarra
Blend with an immersion blender or stand blender in batches.
an immersion blender pureeing bisarra
Serve with a drizzle of olive oil, toasted torn pieces of bread, a sprinkle of paprika and cumin. 

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. 

a bag of split fava beans
a bag of split fava beans

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.

bowls of bisarra with Moroccan bread

Bismillah,

Salima written in cursive
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a bowl of bisarra with bread

Bisarra (Moroccan Fava Bean Soup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Salima Benkhalti
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6–8 servings 1x
  • Category: Soup, Dinner
  • Method: Boiled
  • Cuisine: Moroccan, Northern African
  • Diet: Vegan
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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

Units Scale
  • 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

  1. Rinse beans if necessary. Add all ingredients to a heavy bottomed soup pot.
  2. 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.
  3. 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. 

Equipment

Notes

Fava bean soup will thicken as it cools. Add a splash of water as needed when reheating to thin it out! 

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