Moroccan Bissara

Method

1. 1

   Rinse the beans

   Rinse the beans under cold running water and pick out any debris.

2. 2

   Start the soup

   Put the beans, onion, garlic, water and bay leaf in a large saucepan; bring to a full boil over high heat, about 8 to 12 minutes.

3. 3

   Simmer until tender

   Partly cover and simmer over low heat for 60 to 75 minutes, stirring now and then, until the beans collapse easily when pressed.

4. 4

   Season the soup

   Remove the bay leaf, then stir in the cumin, paprika, salt and black pepper; simmer uncovered over low heat for 5 minutes, until fragrant.

5. 5

   Blend until smooth

   Take the pan off the heat and blend for about 2 minutes with a stick blender, keeping its head submerged, until the soup is very smooth.

6. 6

   Finish the soup

   Stir in 3 tablespoons of olive oil and the lemon juice over low heat for 2 minutes, until steaming hot but not boiling.

7. 7

   Check the seasoning

   Taste the soup and adjust the salt or lemon; if it is too thick, stir in a little water over low heat until spoonable.

8. 8

   Serve

   Ladle the hot soup into four bowls, drizzle with the reserved tablespoon of olive oil and serve with warm flatbreads for dipping.

Tips

• Keep the simmer gentle and stir now and then so the beans cook evenly and do not catch on the bottom.
• Blend with the stick blender head under the surface to limit splashing.
• Warm the flatbreads just before serving and tear them into pieces to scoop up the thick soup.

Swaps

• Use vegetable stock instead of water for a fuller flavour.
• Use smoked paprika instead of sweet paprika for a smoky edge.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over low heat, stirring in a splash of water to loosen.