Bissara (Moroccan broad bean soup)

A rustic Moroccan soup of dried broad beans, flavoured with garlic, cumin and olive oil. Creamy, nourishing and inexpensive, it is a comforting dish rich in plant protein.

Preparation: 10 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 171 kcal · 6 g protein · 8 g carbohydrate · 11 g fat

Ingredients

• 300 g broad beans, dried and split
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp paprika
• 3 tbsp olive oil
• 1 lemon

Method

1. Cook the broad beans with the garlic until they break down.
2. Blend to a smooth soup.
3. Season with cumin, paprika and olive oil.
4. Serve with a squeeze of lemon and a drizzle of oil.

Nutritional benefits

Broad beans are an excellent source of plant protein, fibre and iron, and are very filling with a low glycaemic index. Cumin and garlic add flavour and help digestion. A Moroccan street food, bissara is nourishing, inexpensive and 100% plant-based, ideal in cold weather. Naturally gluten-free.

Variations and substitutions

• Use split peas instead of broad beans.
• Spicier: add chilli or harissa.
• Thinner, as a soup.
• Serve with wholemeal bread.

Storing and preparing ahead

Keeps for 4 days and can be frozen: it thickens as it cools. Excellent for batch cooking.

💡 Good to know

Serve the bissara generously drizzled with olive oil and sprinkled with cumin and paprika: that is the traditional finishing touch.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: broad beans · garlic · cumin · paprika · olive oil.

You might also like these recipes: Baked falafels · White bean and vegetable soup · Vegetarian black bean and quinoa chilli.