Soak the fava beans in plenty of water overnight. Then pour off the soaking water.

Put the soaked beans with water, garlic, cumin and paprika powder in a large saucepan, bring to the boil and simmer with the lid closed at rather low to medium temperature for at least 30 minutes.

When the beans are soft, add olive oil and salt and puree the soup finely.

Divide the soup into bowls and generously sprinkle with cumin and chilli powder as well as olive oil on top. Serve with flatbread. It gets really Moroccan, if you add a few olives and a glass of mint tea.