B'Sarra (Moroccan Soup) - cooking recipe

Ingredients

1 lb dried fava beans, soaked overnight
5 cups water
8 garlic cloves, crushed
1 medium onion, minced
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons cumin
2 teaspoons sweet paprika
2 -3 tablespoons argan oil (garnish)
harissa (garnish)
lemon wedge (garnish)
arabic bread (khobz, Moroccan bread, garnish)

Preparation

Drain the beans. In a hot frying pan, saute the garlic and onion in 1 tbsp olive oil until translucent and aromatic (2-3 minutes).
Add the peas, spices and salt. Cover in water to just over an inch above the peas.
Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
Serve with small bowls of freshly made harissa to sprinkle on top of the soup, wedges of fresh lemon, a swirl of argan or olive oil, and plenty of fresh khobz (Moroccan bread-can use French or Italian bread).