Bessara Recipe (Moroccan Split Pea Soup)
Bessara is a hearty and delicious soup you can enjoy all year round! Also known as Moroccan Split Pea Soup, it's an excellent start to any meal --- creamy and flavorful!
Servings: 5
Calories: 324kcal
Equipment
- Medium-to-Large Pot
Ingredients
- 2 cups dried green split peas, rinsed and drained
- 4 to 6 cloves garlic
- 1 piece dried bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- pinch cayenne powder
- salt, to season
- 2 to 3 tablespoons olive oil, for serving
Instructions
- Combine the dried split peas, garlic, bay leaf, and six cups of water in a medium to large pot.
- Cover with a lid, place it over medium-high heat, and bring to a boil --- skim any foam that rises to the top.
- Adjust heat to low and simmer until the split peas become tender; it typically takes about forty-five minutes.
- Remove from the heat and uncover.
- Use an immersion blender to puree your bessara —the aim is not a finely smooth soup but a creamy and slightly coarse-textured one.
- Place it back into the heat, and add the paprika, cumin, cayenne, and salt.
- Heat the soup briefly, taste, and adjust the seasoning.
- Transfer your Moroccan split pea soup into serving bowls and drizzle with olive oil.
- Garnish with some more paprika, and enjoy!
Notes
- Cook's Tip #1: When cooking the green split peas, start with six cups of water, then add more later if you want more.
- Cook's Tip #2: Using a stand mixer is fine; just remember to let the soup cool because it is EXTREMELY HOT once you take it off the heat.
Nutrition
Calories: 324kcal | Carbohydrates: 49g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 13mg | Potassium: 799mg | Fiber: 20g | Sugar: 6g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg