 Bissara is a famous purée of broad beans infused with garlic that is served all over Morocco, especially for breakfast, with bread; although in Fez and Meknes it is eaten at any time of the day. Here I have added more water to turn it into a soup. It is an economical dish, as well as being substantial and strengthening. For vegetarians it is essential to add other types of beans and/or nuts in order to provide extra protein. Serve with a tomato and onion salad or any other salad rich in vitamin C, which will aid the absorption of iron.
275g (9oz) split dried broad beans, soaked for 10 minutes and drained
1–1.2 litres (13⁄4–2 pints) water
12 garlic cloves
13⁄4 tsp salt, or to taste
3 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp paprika
a little chopped mint (optional)
chilli pepper (optional)
Rinse the broad beans and put with the water in a large pan over a medium heat. Bring slowly to the boil, skimming the surface as foam forms. Add the garlic, then reduce the heat to low and cover and simmer for 15–20 minutes or until the beans are soft. Sprinkle with the salt and remove from the heat.
Transfer the mixture to a blender or liquidiser and blend until smooth and creamy (you may have to do this in batches) or rub through a sieve. Pour back into the pan and reheat for 1–2 minutes.
Meanwhile, mix the oil, cumin and paprika together in a small bowl until smooth.
Pour the soup into a large bowl or individual bowls and spoon over the oil mixture and a pinch of mint and chilli pepper, if using. Serve with good wholemeal bread or croutons.
Serves 4–6
Per serving
1280kj, 307 kcal, 18g protein, 37g carbohydrate, 0g sugars, 9g fat, 1g saturates, 8g fibre, 0.8g sodium (if using 13⁄4 teaspoons salt)
Healthy tip
This dish is very rich in E and B vitamins, iron, fibre and sulphur and is excellent for diabetics or those with high blood pressure. Garlic is a powerful antibiotic, nerve calmer and rejuvenator.
This recipe is taken from Fresh Moroccan by Nada Saleh, which features more than 80 healthy and delicious Moroccan recipes. It is published in hardback by Hamlyn and available from good bookshops, price £16.99. However, WI members can buy it for £2 off, plus free postage and packing, by calling 01903 828503 or visiting the Hamlyn website www.hamlyn.co.uk quoting reference
Ham 687.
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