Moroccan Fava Bean Soup With Harissa

Ron and Leetal Arazi

45 minutes

6 to 8 servings

Sukkot spread including challah, fava bean soup, couscous and more on green tablecloth
Photo by Dave Katz.

When Ron Arazi was growing up, Sukkot was always defined by a simple fava bean soup prepared by his grandmother in her home in Be’er Sheva. It “was the only thing my grandparents made every year,” Ron recalls. Their sukkah “was a sort of open house. Friends, family, and neighbors stopped by for this special soup with harissa.” To dip into it, his grandfather baked pita throughout the day so it would always be fresh.

Ron still makes the recipe today in his home in Brooklyn. It fits with his broader mission to celebrate Sephardic and Middle Eastern Jewish cuisines through an artisanal food company called NY Shuk that he and his wife Leetal own.

Read more about Ron’s family on the Jewish Food Society



  • 1 tablespoon olive oil
  • 1 tablespoon ground turmeric
  • 4 garlic cloves, minced
  • 6 cups water
  • 3 cups (14 ounces) dried split fava beans, rinsed
  • 3 tablespoons harissa (we used NY Shuk’s signature harissa)
  • 2 tablespoons canola oil
  • 2 teaspoons lemon juice
  • 6 garlic cloves, minced
  • Kosher salt, to taste


  1. Heat the olive oil in a medium pot over medium-high heat. Add the turmeric and garlic, and cook until aromatic, 1 minute. Add in the water and fava beans, then bring to a boil. Reduce the heat to low and cook, covered, until the beans are tender, 30 to 35 minutes.
  2. Meanwhile, add the harissa, canola oil, lemon juice, garlic and salt in a small bowl and stir to combine.
  3. Transfer the beans and the cooking liquid to a blender and puree until smooth. Season with salt.
  4. Divide between bowls and garnish with a spoon of the harissa mixture (from step 2) on each, then serve.

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