Bissara: cumin-spiced dried fava bean soup with oil and bread

Ingredients

For 1 serving

• Dried fava beans85 g
• Garlic2 cloves
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Extra virgin olive oil12 g
• Lemon juice10 ml
• Whole wheat bread1
• Spring onions2
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. The night before, soak the skinned dried broad beans in plenty of cold water; when you're ready to cook, drain and rinse them.
2. Put them in a pan with the peeled garlic cloves and water to cover by three fingers. Bring to the boil, lower the heat and simmer, half covered, for about 45 minutes, skimming at the start, until the beans fall apart.
3. Meanwhile thinly slice the spring onions and warm the bread in a dry frying pan for 1–2 minutes, until crisp.
4. Blend the beans with their liquid, half the cumin, the lemon juice and salt until velvety; add hot water if it's too thick.
5. Pour into bowls and finish with a drizzle of oil, the remaining cumin, the paprika and chilli; serve with the spring onions and bread.