Moroccan bissara fava bean soup with cumin and paprika

Ingredients

For 1 serving

• Dried fava beans75 g
• Garlic2 cloves
• Cumin1 teaspoon
• Paprika1 teaspoon
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Spinach80 g
• Saltto taste

Method

1. The evening before, put the dried split broad beans to soak in plenty of cold water.
2. Drain and rinse the beans and put them in a pan with the peeled garlic cloves and enough fresh water to cover them by three fingers. Bring to the boil, skim off the foam and simmer over medium-low heat for 30 minutes, until they fall apart when pressed with a spoon.
3. Blend the beans with their cooking liquid, the cumin, salt and lemon juice, adding a little hot water if needed, to a thick, smooth cream.
4. Return the soup to the pan, add the washed, roughly chopped spinach and heat over low heat for 2 minutes, until wilted.
5. Ladle the bissara into bowls and serve with a dusting of paprika and a drizzle of extra virgin olive oil.