Broad Bean Bissara with Cumin

📝 Ingredients

• 2 tins broad beans (500 g drained)
• 1 brown onion (about 100 g)
• 3 garlic cloves
• 2 tsp ground cumin (1 ½ for the soup, ½ for serving)
• 1 tsp sweet paprika (½ for the soup, ½ for serving)
• 2 tbsp olive oil (1 for cooking, 1 for serving)
• 1 vegetable stock cube + 500 ml hot water
• ½ lemon (juice)
• 2 eggs
• 120 g wholemeal bread (2 thick slices of 60 g each)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Small saucepan
• Stick blender
• Colander
• Knife
• Toaster

📖 Steps

1. Gently lower the eggs into a small saucepan of boiling water using a spoon and cook for 10 min over a medium heat. Then plunge them into a bowl of cold water for 5 min, peel and set aside.
2. Peel and slice the onion; peel and chop the garlic. Drain the broad beans in a colander and rinse under cold water to remove the liquid from the tin, which is often very salty. Dissolve the stock cube in 500 ml hot water.
3. Heat 1 tbsp olive oil in the saucepan over a medium heat. Fry the onion for 5 min, stirring, until soft and translucent but not browned, then add the garlic, 1 ½ tsp cumin and ½ tsp paprika and stir for 30 seconds.
4. Add the broad beans and stock, bring to the boil, then reduce to a low heat. Simmer uncovered for 10 min so the beans soak up the spices and become really tender.
5. Blend thoroughly with a stick blender, for 2 to 3 min, until you have a smooth, thick soup that coats the spoon. If it's too thick, add a little hot water; if it's too thin, let it reduce for a few minutes over a low heat, stirring.
6. Add the juice of the half lemon, taste, then season with salt and pepper. Keep the soup warm over a very low heat while you toast the slices of wholemeal bread for 2 to 3 min in the toaster, then cut them into soldiers.
7. Divide the piping-hot bissara between two bowls. Drizzle each bowl with ½ tbsp olive oil, sprinkle with the remaining cumin and paprika, then add a hard-boiled egg cut into quarters. Serve straight away with the toast.