This Moroccan versions of split pea soup, called Bissara, is hearty, filling delicious, and a breeze to make. The steaming split pea puree, earthy garlic and spices, and rich olive oil are the perfect combination for an enriching and warming winter meal.
This recipe comes to us from Safa of
. Moroccan Zest
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1.5 cups dried split peas soaked for 2 hours (or more) and drained
4 cups water
2 medium-sized garlic cloves, peeled
½ tsp salt adjust according to your taste
½ tsp pepper powder
2 tsp cumin powder
2 tsp paprika powder
1 pinch hot pepper powder optional
3 tbsp olive oil extra virgin
Cook the split peas and garlic in water until tender (it should take approximately 8 minutes in a pressure cooker, 45 minutes in a saucepan and 8 hours in a slow cooker)
Let the mixture (the split peas, garlic, and water) cool down, then pour in a blender. Add the spices.
If the mixture is too thick, add more water and blend again.
Pour the mixture back in the pan. Add the olive oil and heat for a few minutes. If the mixture is too liquid, cook until water evaporates and the soup has the right consistency for you.
Serve hot with fresh bread and olives. Decorate with cumin and olive oil.