Moroccan Bissara

Ingredients

• 1 cup(250 ml) extra virgin olive oil, plus extra to serve
• 1onion, grated
• 2 tbspminced garlic (about 8 cloves)
• 500 gdried split broad beans (fava beans) *
• 6 cups(1.5 litres) water
• 2 tbspground cumin
• 1 tbspsweet paprika
• 1 tbspwhite pepper
• salt, to taste
• 1 tbspcumin seeds, roasted, roughly crushed
• lavash bread, to serve

• Instructions

• 
  
  Add half the oil to a large saucepan over medium heat. Fry the onion, garlic and broad beans, stirring often until the onion has softened. Add 4 cups (1 litre) water, bring to a soft boil, the lower the heat and simmer for 30 minutes or until the beans are tender, adding more water as needed.
  In a small jug, combine the cumin, paprika and white pepper with half a cup of water. Add this to the broad beans, cook, stirring constantly, for a further 15 minutes or until thickened. (Add more water if necessary and make sure the mixture doesn’t stick to the bottom of the saucepan.) Season with salt and stir in the remaining olive oil.
  Garnish with roasted crushed cumin seeds and drizzle with olive oil. Serve warm with warm lavash bread.