This is a simple Moroccan soup that I adore. It very closely resembles Maccu, a Sicilian broad bean soup as well as Fave e Cimi di Rapa which is less a soup and more a dried bean puree with rapini.

My version is traditional, however I add some harissa spiced red chard on top for texture and colour.

You can find dried fava beans in some bulk stores, specialty grocers as well as online.

Serves 6

2lbs Dry Split Fava Beans, picked over and rinsed if necessary

2.5L of Water (possibly more to thin, if necessary)

50ml Olive Oil

4 Cloves Garlic, Peeled and Chopped

2 Heaped tsp of Toasted Cumin Seed Ground (or Ground Cumin)

1 Tbsp Salt

1 Heaped tsp Black Pepper

2 Tbsp Olive Oil

1 Bunch Red Chard Roughly Chopped, Just the Leaves and Tender part of the Stalks

1-2 tsp Harissa (depending on taste)

In a large heavy pot place the beans, water, oil, garlic, cumin, salt and pepper. Bring to a boil and cover, leaving a small vent. Reduce heat to low and cook for 35-40 minutes until the beans are soft. Add more water if the pot gets a little dry or thick.

Use an immersion blender to puree the soup. Add more water or a touch of stock to thin it out - depending on the consistency you prefer. I like a thick out still pourable version.

While your soup is cooking - In a large pan heat the remaining 2 Tbsp olive oil over medium heat. Add in your chard and the harissa. Sauté for 4-5 minutes until the chard stems are tender.

Ladle the soup into bowls and top with a little bit of the spicy chard. Drizzle each bowl with a touch more harissa paste or some harissa or chili oil. A little spoonful of labneh or thick yoghurt on top is also a delicious addition. Serve with warm bread.