Bissara

Step 1

Place the 2 cups of dried fava beans in a large pot and cover with 6 cups of cold water, then bring to a boil over high heat and boil for 2 minutes until the surface foams.

Step 2

Drain the beans in a colander and rinse under cold running water until the water runs clear, about 30 seconds per side—this removes the skins and bitterness.

Step 3

Smash each garlic clove with the flat side of a large knife blade to crack the papery skin, then peel the skin away and discard it.

Step 4

Add the drained beans, 4 peeled garlic cloves, and 5 cups of fresh water to the same pot, then bring to a boil over high heat.

Step 5

Once boiling, reduce the heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring once every 5 minutes, until the beans are completely soft and fall apart when pressed with a spoon.

Step 6

Sprinkle 1 teaspoon of ground cumin and 0.5 teaspoon of sweet paprika into the pot and stir continuously for 30 seconds until the spices smell strongly fragrant and darken slightly.

Step 7

Use an immersion blender to puree the soup directly in the pot for 2 to 3 minutes, moving the blender in slow circles, until the texture is completely smooth like thick cream.

Step 8

Taste a small spoonful, then stir in salt and pepper from your pantry until the soup tastes seasoned but not salty—aim for a balance between savory and spicy from the paprika.

Step 9

Pour the soup into four bowls, dividing it equally so each bowl is about three-quarters full.

Step 10

Drizzle 0.75 tablespoon of extra virgin olive oil in a thin spiral on the surface of each bowl of soup, moving your hand slowly in a circle.

Step 11

Tear or finely chop the fresh cilantro leaves into small pieces about the size of a grain of rice and scatter about 0.5 tablespoon over the olive oil on each bowl.