Moroccan Bessara Soup with Fava beans Nomikos Estate

Moroccan Bessara Soup with Fava beans Nomikos Estate

Chef Spyros Agious

Ingredients for 4 portions

300 gr | Fava beans Nomikos Estate
50 ml |  Extra virgin olive oil
½ | Medium white onion roughly chopped
2 | Garlic cloves crushed
1 table spoon | Ground cumin
1 table spoon | Sweet paprika
1.5 lt. | Water
½ | Lemon juice
Sea salt & Ground black pepper

Bessara Soup

Rinse the fava beans with plenty of water and drain.
Heat up a medium pot over medium high heat. Add the olive oil, the chopped onions and sauté for three four minutes or until soft. Add the spices, the garlic, stir and sauté for two minutes more. Then add the fava beans and the water, bring to a boil and simmer for thirty minutes or until fava is soft and the soup a bit creamy.
Meanwhile, remove any froth that forms on the soup’s surface and stir occasionally.
When ready, transfer the soup into a food processor, season with salt, pepper and lemon juice and blend until smooth and velvety texture. Return the soup to the pot and reheat it over low. If the soup is two thick add some extra water to thin it out or if it is to liquid simmer for a bit longer to thicken up.

Finishing touches

Extra virgin olive oil, Cayenne pepper, Ground cumin, Chopped parsley

To Serve

In four hot deep plates pour the soup and sprinkle with extra virgin olive oil, cumin and chili based on your preferences. Serve with lemon wedges and toasted country bread.