Split Pea Soup ‘Bessara’
A hearty Moroccan soup made of dried fava beans – traditionally eaten for breakfast in winter
    Servings
    4people
    Servings
    4people
    Ingredients
    • 500grams split dried peasor split dried fava beans (soaked overnight)
    • 6cloves garlicminced
    • 1tablespoon Olive Oil
    • 1teaspoon salt
    • 1 teaspoon cuminpowder
    • 1/2teaspoon black pepper
    • 2tablespoons Argan Oil
    Instructions
    1. Heat the Olive Oil in a saucepan and lightly sauté the garlic.
    2. Add split peas and enough water so that the saucepan is two-thirds full. Add salt, cumin and pepper.
    3. Close the pan and cook for half an hour, it is imperative that the peas are well cooked.
    4. Blend the soup to obtain a velvety puree. Depending on your tastes, you can return to the heat to thicken if necessary.
    5. Serve piping hot, garnished with a drizzle of Argan Oil and a sprinkle of cumin and paprika.
    Recipe Notes

    This recipe is from The Complete Book of Argan Oil