Moroccan split fava bean soup (Bissara)

1. Rinse the dried, skinned fava beans (if you have time, soak them for 2 hours).

2. Put the beans and the peeled garlic cloves in a pan with the water, bring to the boil, skim off the foam and simmer for 40-45 minutes until they completely fall apart.

3. Blend with a stick blender into a silky cream; if too thick, thin with hot water, if too thin, boil uncovered for a few more minutes.

4. Stir in half the cumin, 2 tbsp olive oil and the salt and cook for another 2 minutes.

5. Ladle into deep bowls, drizzle each generously with olive oil and sprinkle with the remaining cumin and the paprika.

6. Serve with lemon wedges and fresh bread.

Tip: Bissara is the warming, cheap soup of cold mornings in northern Morocco, also sold at street stalls. Its secret is plenty of good olive oil on top, so don't be stingy. Cooked thicker, you can serve it as a dip with bread.