Split Pea Soup ‘Bessara’
A hearty Moroccan soup made of dried fava beans – traditionally eaten for breakfast in winter
split dried peas
or split dried fava beans (soaked overnight)
Heat the Olive Oil in a saucepan and lightly sauté the garlic.
Add split peas and enough water so that the saucepan is two-thirds full. Add salt, cumin and pepper.
Close the pan and cook for half an hour, it is imperative that the peas are well cooked.
Blend the soup to obtain a velvety puree. Depending on your tastes, you can return to the heat to thicken if necessary.
Serve piping hot, garnished with a drizzle of Argan Oil and a sprinkle of cumin and paprika.
This recipe is from
The Complete Book of Argan Oil