Moroccan Split Fava Bean Soup with Cumin and Olive Oil

What you need

• 500 g (1 lb 2 oz) dried split fava beans, peeled, rinsed
• 1.5 l (6 cups) water
• 60 ml (1/4 cup) olive oil, plus extra for serving
• 3 cloves garlic, peeled, left whole
• 1 1/2 tsp ground cumin, 1 tsp for the pot, the rest for serving
• 1 1/2 tsp paprika, 1 tsp for the pot, the rest for serving
• 1 1/4 tsp salt, adjust at the end
• 1 small hot chili pepper, optional, stem removed
• crusty bread, torn and toasted, for serving

Method

Restated from the original video

1. 1

   Rinse the beans in a sieve under cold water until the water runs clear.

2. 2

   Put the beans, water, 60 ml olive oil, garlic, 1 tsp of the cumin, 1 tsp of the paprika, salt and the chili in a heavy pot.

3. 3

   Bring to a boil, then lower the heat and cover with the lid slightly ajar. Simmer for 40-45 min, stirring now and then, until the beans fall apart when pressed.

4. 4

   Top up with hot water if the pot looks dry or the beans start to catch on the bottom.

5. 5

   Remove the chili. Blend the soup with an immersion blender, or in batches in a stand blender, until completely smooth.

6. 6

   Check the texture. It should be thick enough to hold a spoon trail and thicken further as it cools. Stir in hot water, a splash at a time, to loosen it.

7. 7

   Taste and add salt if needed.

8. 8

   Toast the bread in a dry pan or under the grill until crisp at the edges.

9. 9

   Ladle the soup into wide bowls. Make a well in the middle and fill it with olive oil. Sprinkle with the remaining cumin and paprika and serve with the toasted bread for scooping.

Imported from salimaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.