Tuesday, August 31, 2010

Chorba Bissara - Moroccan Broad Bean Soup

Weekly soup time! Once again, i've gone for a simple recipe. In fact, the recipe i've based this on only has 5 ingredients! But i've jazzed it up a little to suit my tastes and create a slightly more complex flavor. As the weather begins to get warmer i'm squeezing in my hearty purees whilst i can! Coming soon, gazpacho!

Ingredients (Serves 4)

  • 500gm dried broad beans
  • 3 cloves garlic, crushed
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp garam masala
  • 3 cups vegetable stock
  • 3 cups water
  • 2 tbsp olive oil
  • Salt and pepper to season
  • Extra paprika and olive oil for garnish


Soak the chickpeas for 24 hours, changing the water twice
Remove the skins from the broad beans and discard (a laborious process)
Place the chickpeas in a pot and add the water, stock spices and garlic

Bring to the boil then reduce to a simmer
Simmer, covered, for 1 hour

Puree using a handheld mixer or transfer to a blender in batches
Add the olive oil and season to taste
transfer to serving bowls and garnish with a sprinkle of paprika and a dash of olive oil


  1. Awesome! I love your subtle changes to this traditional ( and classic ) soup. Thank you so much for the photos, too :) That's always cool.

    Just one small minor correction; You typed "chickpeas" instead of "broad beans". lol

    Happy Cooking!
    ~MammaMya~ from MammaMya.com

  2. it's my best mean in the winter
    take a look at mine



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