Bissara - Moroccan Green Split Peas Soup (Vegan)

fava beans

🥗Healthier: split peas

💰Cheaper: canned beans

Split peas are more accessible and economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs can be more affordable and have a longer shelf life.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Citric acid is a cost-effective substitute for acidity.

Wash and dry 500 grams of green split peas.

Smash between 4 to 8 cloves of garlic with a big knife.

Drizzle 6 tablespoons of olive oil to cover the bottom of the pan.

On medium heat, brown the smashed garlic.

Add 1.5 tablespoons of cumin, 2/3 tablespoon of salt, and 0.5 teaspoon of black pepper to the pan.

Add the split peas to the pan.

Pour in 1.5 liters of water and increase the heat to medium high.

Cover and cook for 40 to 45 minutes, checking occasionally to stir and ensure it doesn't stick to the bottom.

Check for doneness; the peas should be soft and falling apart.

Once the soup looks emulsified and bubbling, add 250 ml (1 cup) of hot water to adjust consistency.

Blend the soup to your desired smoothness.

If too watery, cook a little longer to thicken.

Serve with Moroccan bread, black olives, and drizzle more olive oil, cumin, and chili powder on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary