Split Pea Soup ‘Bessara’

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Split Pea Soup ‘Bessara’

Split Pea Soup ‘Bessara’
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Split Pea Soup ‘Bessara’
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
    Ingredients
    • 500 grams split dried peas or split dried fava beans (soaked overnight)
    • 6 cloves garlic minced
    • 1 tablespoon Olive Oil
    • 1 teaspoon salt
    • 1 teaspoon cumin powder
    • 1/2 teaspoon black pepper
    • 2 tablespoons Argan Oil
    Ingredients
    • 500 grams split dried peas or split dried fava beans (soaked overnight)
    • 6 cloves garlic minced
    • 1 tablespoon Olive Oil
    • 1 teaspoon salt
    • 1 teaspoon cumin powder
    • 1/2 teaspoon black pepper
    • 2 tablespoons 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

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      By | 2015-06-08T02:07:26+00:00 November 6th, 2013|Uncategorized|Comments Off on Split Pea Soup ‘Bessara’

      About the Author:

      Aisha was born and raised in Australia but her adult life has been somewhat nomadic, as she pursued two passions - travel and a simple, natural lifestyle - these led her to Morocco where she and her family now live on a small rural property.