Traditional Fava Bean Soup
Fava beans · Harissa · Cumin · Garlic · Lemon
Prep
12 Hours (Soaking)
Cook
45 Min
Serves
4
Recommended
3 tbsp Uzalis Extra Virgin Olive Oil
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried fava beans | 400g |
| Water | 1.5L |
| Garlic, crushed | 4 cloves |
| Ground cumin | 1 tsp |
| Harissa | 1-2 tbsp |
| Salt | To taste |
| Lemon wedges | To serve |
| Uzalis Extra Virgin Olive Oil | 3 tbsp + extra for serving |
Method
1
Rinse the dried fava beans thoroughly and soak overnight in plenty of cold water.
The next day, drain and rinse again before cooking.
2
Place the beans in a large pot and cover with 1.5 litres of fresh water.
Bring to a gentle boil, then reduce the heat and simmer for 40-45 minutes until the beans are soft and tender while still holding their shape.
The cooking liquid should become naturally rich and slightly creamy.
3
Add the crushed garlic, cumin, harissa and salt.
Stir well and simmer for a further 5 minutes until the broth develops its characteristic deep red colour and fragrant aroma.
Adjust the harissa according to your preferred spice level.
4
Ladle into traditional bowls and finish generously with Uzalis Extra Virgin Olive Oil.
Serve immediately with fresh bread and lemon wedges.
Traditionally, the olive oil is added just before serving, allowing it to float across the surface of the soup and enrich every spoonful.
Uzalis Pairing Note
Finished with Uzalis, M'damès takes on remarkable depth and character. The oil's fresh green notes, gentle bitterness and peppery finish complement the earthy fava beans beautifully, while its naturally high polyphenol content transforms this simple Tunisian staple into a nourishing Mediterranean ritual.
Chef's Note
In Tunisia, M'damès is often enjoyed as a comforting breakfast or light evening meal. While the recipe is humble, the quality of the olive oil is what truly defines the dish. A generous final drizzle is not optional, it is essential.