Ingredients
300 g (1 1/2 cups) dried split peas
1 liter (4 cups) water or vegetable stock
2-3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika (optional, for garnish)
2 tablespoons olive oil (plus extra for drizzling)
Juice of 1/2 lemon (plus extra wedges for serving)
Salt and freshly cracked black pepper, to taste
Optional: chili flakes for heat
For Garnish:
A drizzle of olive oil
Ground cumin and paprika
Freshly chopped parsley or cilantro
Execution
Prepare the Split Peas: Rinse the dried split peas thoroughly under cold water until the water runs clear. Soaking them for an hour before cooking can reduce the cooking time, but it’s not necessary if you’re short on time.
Start the Soup Base: In a large pot, combine the rinsed split peas, minced garlic, and water or vegetable stock. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 30-40 minutes, or until the split peas are soft and breaking apart.
Season and Blend: Add ground cumin, salt, and pepper to the pot. If you like, drizzle in olive oil for a richer flavor. Use an immersion blender to puree the soup until it’s silky smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Add the Lemon Twist: Stir in the fresh lemon juice, which brightens the flavors and balances the earthiness of the peas. Adjust the seasoning to taste—you might need a little more cumin or salt depending on your stock.
Garnish and Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil, a pinch of ground cumin, paprika for a splash of color, and fresh parsley or cilantro. Serve it hot with lemon wedges on the side for an extra burst of acidity.
Additional tips
- Control the Texture: If the soup is too thick after blending, simply add more hot water or stock until you reach your desired consistency. Bissara should be creamy but not overly dense.
- Enhance the Flavor:<Toast the cumin in a dry pan for a minute before adding it to the soup to amplify its warm, nutty aroma.
- Serve It Right: Pair Bissara with warm crusty bread, khobz (Moroccan bread), or pita for dipping. The bread soaks up the rich soup perfectly.
- Make It a Feast : For a traditional Moroccan touch, drizzle a generous amount of quality olive oil over each bowl just before serving. It adds a luxurious finish that’s essential to the dish.
