Bissara marocaine | Soupe de fèves et pois cassés 🥣

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.

Rinse the mixture of broad beans and split peas three times.

In a pot over medium heat, place the mixture of broad beans and split peas, garlic, salt, and water.

Bring to a boil, then lower the heat and skim the bubbles that rise on the surface.

Cook over low heat, stirring until the beans become tender, adding water if necessary.

Season with melted cumin in a little water.

In a saucepan, heat the garlic in the olive oil over low heat until the garlic turns yellow, then remove from heat.

Add the olive oil mixture with the garlic to the pot.

Adjust the salt, stirring until the broad bean puree becomes homogeneous, then remove from heat.

Serve the bissara piping hot with olive oil, cumin, and hot pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary