Bissara

Method

Soak the dried broad beans and chickpeas separately in cold water for at least 8 hours or overnight. Drain and rinse both legumes thoroughly. In a large heavy-bottomed pot, heat the olive oil and sauté the onion and garlic until softened, then add the cumin, paprika and ground coriander, toasting for 1 minute until fragrant. Add the drained beans and chickpeas along with the water, bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the legumes are very tender and begin to break down. Using an immersion blender, blend the soup until completely smooth and creamy, working in batches if necessary. Season with salt and black pepper to taste, then simmer for a final 5 minutes. Serve hot in bowls, drizzled with a little olive oil, scattered with fresh coriander, and accompanied by warm Moroccan bread.