It’s eating in instead’s blogiversary! Three years! I’ve done a little growing up since my first post in 2012. Even with the celebration of eating in instead’s 3rd blogiversary, all of the over-eating and over-drinking in the last two months has me ready to get back to normal food. It’s not just Thanksgiving and the ramp up to Christmas that’s gotten to me; Omar and I celebrate our wedding anniversary in November (8 years!), and both of our birthdays in December. So basically, we pack all of our partying into 6 weeks of the year, and then spend the other 46 weeks of the year detoxing. Every other weekend in November and December gives us a reason to open a special bottle of this or a reason to bake that. It’s been fun, but after this weekend, all of the goodies are out of the house!
These days I’m feeling tired and lazy (probably because I’m at least 8 pounds heavier). This means that even though I know it’s time to clean up our eating, I’m not motivated to make anything elaborate. Enter one-pot meals! Luckily for me, my husbandy loves soups and stews. Throw it all in, let it simmer, et viola!
In Morocco, Bessara is a popular soup traditionally made with dried, split, fava beans. The first time I had this soup, I was surprised by the light coloring of the soup. My encounters with fava beans, or ful, was almost always in the Egyptian breakfast format of ful medames. Split fava beans like the ones used in Bessara however, are unshelled, and the inner beans lend a light yellow color. It is a thick hearty soup, flavored with traditional middle eastern spices, including turmeric, cumin, and ginger. Made with the traditional fava beans, it takes time to soak the beans, and simmering the dried beans to their creamy tenderness takes about 90 minutes on the stove.
Even so, Bessara can be a great weeknight meal in a slow cooker, or it can be made in 30 minutes or less with canned white beans and chick peas. This 30-minute version made with canned white beans and chick peas is in my regular lunch and dinner rotation. This recipe was inspired by Nisrine Mersouki of Dinners & Dreams, a great blog for Moroccan recipes made with ingredients easily found in North America. My adaptation adds the extra step of sautéing the onions and the addition of a few spices, but to me both are worth it for the extra depth in flavor. Paired with a side salad this makes a hearty lunch or easy #WeekdaySupper!
- 3 tablespoons olive oil, plus a little more for drizzling
- 1 small yellow onion, chopped
- 1 small potato, peeled and cut into chunks
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon coriander
- 4-5 garlic cloves, minced
- 1 tablespoon, freshly grated ginger
- 1 15 oz. can of white beans, drained and rinsed
- 1 15 oz. can of chick peas, drained and rinsed
- 5 cups chicken or vegetable broth
- 1 bay leaf
- 1 lemon
- In a large heavy bottom pot or Dutch oven, heat the olive oil over medium heat. Add the onions, and sauté for 2-3 minutes.
- Add the potatoes and sauté for another 2 minutes.
- Add all of the spices, garlic, and ginger. Stir to coat the onions and potatoes in the spices.
- Add the drained white beans and chick peas, stir again, then add the broth and bay leaf.
- Bring the soup to a low boil, then simmer for 15-20 minutes.
- Take the soup off of the heat discard the bay leaf, and puree until smooth using an immersion blender or puree in batches with a food processor.
- Serve with a squeeze of fresh lemon juice and a drizzle of olive oil
Looking for more great ideas for Fall weekday suppers? Check out these other great recipes for this week!
Monday – Filet Mignon with Balsamic Pan Sauce by Cooking Chat
Tuesday – Yakitori Donburi by A Mama, Baby & Shar-pei in the Kitchen
Wednesday – Smothered Pork Chops by The Life and Loves of Grumpy’s Honeybunch
Thursday – Lemon Pepper Chicken & Pasta by Momma’s Meals
Friday – Bessara (Moroccan Bean Soup) -by eating in instead 😉