More flavors from the Mediterranean region with Bessara, a broad bean soup with ingredients we use on the island too. But in Morocco the same ingredients are combined together in a different way and eaten as a breakfast item. On the island the breakfast influence comes more from years of British rule but I find that most people here seem to skip breakfast.
You will need:
150g dried split broad beans
4 large garlic cloves
1 tablespoon cumin seeds
1 teaspoon paprika
1 tablespoon chopped fresh mint
1/2 fresh red chili
Chopped mint, fresh red chili, paprika and olive oil for garnish.
Soak broad beans overnight in cold water.
Drain and rinse.
Cook the broad beans until they soft. Remove from heat.
In a large pot saute the chopped onion in half a tablespoon of olive oil, add the garlic, 4 cups water, and 3/4 of the beans. Add half the fresh mint, a pinch of dried mint, sale and pepper if desired. Bring to boil and simmer for 5 minutes.
Puree the soupr until smooth and then add the broad beans that you kept aside. Stir and reheat. I like the texture of the smooth puree with some texture.
Garnish with mint, fresh chopped chili if desired and olive oil
Serve with fresh bread.
I use pulses and dried herbs and spices by Good Earth and fresh vegetables by Big Fresh in Mosta