In Morocco, Bessara is a popular soup made with dried, split, fava beans, and traditionally takes at least an hour and a half of slow simmering. This 30-minute version of Moroccan Bean Soup is made with canned white beans and chick peas. Paired with a side salad, or alone, this makes a hearty lunch or an easy #WeekdaySupper.
This recipe was first published in full on the blog eating in instead. We are pleased to share it with you here for Weekday Supper.
- 3 tablespoons olive oil, plus a little more for drizzling
- 1 small yellow onion, chopped
- 1 small potato, peeled and cut into chunks
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon coriander
- 4-5 garlic cloves, minced
- 1 tablespoon, freshly grated ginger
- 1 15 ounce can of white beans, drained and rinsed
- 1 15 ounce can of chick peas, drained and rinsed
- 5 cups chicken or vegetable broth
- 1 bay leaf
- 1 lemon
- In a large heavy bottom pot or Dutch oven, heat the olive oil over medium heat. Add the onions, and sauté for 2-3 minutes.
- Add the potatoes and sauté for another 2 minutes.
- Add all of the spices, garlic, and ginger. Stir to coat the onions and potatoes in the spices.
- Add the drained white beans and chick peas, stir again, then add the broth and bay leaf.
- Bring the soup to a low boil, then simmer for 15-20 minutes.
- Take the soup off of the heat, discard the bay leaf, and purée until smooth using an immersion blender or purée in batches with a food processor.
- Serve with a squeeze of fresh lemon juice and a drizzle of olive oil.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.