Moroccan Split Pea Soup, or ”Bissara”

There are many versions of the split pea soup, but the version I like (if not the ONLY version I like) is the version I grew up eating in Morocco, called Bissara. Hearty, filling, and delicious, This Moroccan split pea soup is my favorite and one of the rare recipes I keep making and going back to.

If you’ve never made a plit pea soup the Moroccan way, prepare yourself to have a culinary revelation in your kitchen. The steps are easy, the ingredients are simple and you will be amazed at the deliciousness you will be able to create.

Growing up in Morocco, my mom used to cook Bissara – the Moroccan version of the split pea soup – quite regularly especially throughout the cold season.

Moroccan split pea soup is the salty and healthy equivalent of a rich hot chocolate. You know that feeling when your body asks for a warm rich comforting dish? Well, this soup’s combination of steaming split peas puree, spices, aromatics, and rich olive oil is so appealing to the body and soul. Healthy, filling and so comforting!

And that’s not all.

This split pea soup recipe is REALLY easy and quick to make. You only need one main ingredient which is the split peas, some spices, garlic, and olive oil. And that’s it!

The second good news is that you can have this comfort dish without feeling one ounce of guilt. All the ingredients are nutritious, healthy and the only fats come from olive oil, which is good fat.

This recipe is so easy and delicious that it’s one of the most popular recipes on Moroccanzest, becoming part of our highly requested Moroccan Recipe Cards Collection.

Bissara split pea soup is very popular in Morocco. In Morocco northern cities like Tangier and Tetouan, it is served in breakfast with homemade bread, black olives, and unprocessed goat cheese. Tell me about a healthier way to start the day!

So if you are looking for a new soup recipe, I’m really encouraging you to try this one. You will love it.

Do Split Peas Need to be Soaked Before Cooking?

I like to soak my split peas for at least a couple of hours, sometimes overnight, before cooking them in hot water. The soaking process makes them more digestible and slightly shortens the cooking time. Of course, you don’t have to soak them, but they might need more time before they are completely tender.

A good thing to know is that this split pea soup recipe can be made either by using split peas, dried fava beans, or a mix of both. The cooking process will stay exactly the same. So use whatever you have at home.

As I can’t find dried fava beans where I live, I often make my Moroccan Bissara with split peas, and from time to time, buy dried fava beans online or when I visit Morocco.

The fava bean version will have a light beige color and will taste different with a delicious nutty aftertaste. So it can be a great way to change things up and diversify your recipes.

How To Make this Split Pea Soup?

To make this Moroccan split pea soup, you will need no peeling, no grating, or sauteing. It all comes down to cooking the split peas and garlic in hot water, mixing in a food processor and adding the aromatics. And that’s it!

I told you, it’s really easy.

If you have an instant pot or any other pressure cooker, you can speed up the cooking process quite considerably. If you don’t, a simple saucepan filled with hot water will do the trick. Just make sure you watch it, to avoid overflowing.

You can also cook the split peas in a crockpot or slow cooker. It will take between 8 to 10 hours, depending on your device.

Spices are a must in this recipe, especially cumin and paprika, bringing the best out of the split peas. If they are not fresh or fragrant enough (this happens when they have been open for months), try to get fresher ones. If you can’t, just add more quantity. You should be able to smell them in the soup.

The other two important ingredients are olive oil and garlic. They both are good antioxidants and anti-inflammatory, perfect for winter, or when fighting a cold. So using virgin olive oil and fresh garlic will give this soup powerful immune-boosting properties.

That’s all you need to know. The rest is REALLY easy!

For other easy and delicious Moroccan recipes, check our Moroccan Recipe Cards collection. If you want to be more efficient in the kitchen, you need them NOW, believe me!

Print Recipe

Split Pea Soup – Easy Moroccan Recipe

Prep Time1 hr

Cook Time25 mins

Course: Soup

Cuisine: Moroccan

Keyword: split pea soup

Servings: 4 people

Calories: 348kcal

Author: Safa, moroccanzest

Cost: $1

Equipment

• Pressure cooker, slow cooker or regular saucepan
• Food processor

Ingredients

• 1.5 cups dried split peas soaked for at least 2 hours, and drained
• 4 cups water
• 2 medium-sized garlic cloves, peeled and grated
• ½ tsp salt adjust according to your taste
• ½ tsp ground pepper
• 2 tsp ground cumin
• 2 tsp ground paprika
• 3 tbsp olive oil extra virgin
• 1 pinch ground hot pepper optional

Instructions

• If you are cooking in a pressure cooker, place the split peas, garlic, and water in the pot. Cook for 8 minutes on high pressure. Let the pressure release naturally.
• If you are cooking in a slow cooker, it should take between 8 to 10 hours until the peas are cooked and tender.
• If you are cooking in a saucepan, double water quantity and cover halfway to avoid overflowing. Cook on medium heat until tender (approximately 45 to 60 minutes), skimming the bubbles that rise to the surface. If you experience overflowing, try to cover the pot halfway. Add more water if it evaporates: There should be enough water to create a soup consistency when blending everything together later on.
• Once the split peas are well cooked and tender, let the entire mixture cool down a bit.
• Pour the mixture into a food processor. Add salt, pepper, cumin, paprika and ground hot pepper, then blend until smooth. If the mixture is too thick, add a little water.
• Pour the mixture back in your pot, add the olive oil and heat for a couple of minutes, blending the oil to the soup. If it's too liquid, let cook a few more minutes until the water evaporates and it has the consistency you like.

  That's also the perfect time to adjust salt and spice dosage. If you can't taste the cumin, add more until you smell it in the soup.
• Pour back into your sauce pan and let simmer for 1 to 2 minutes.
• Serve hot. Decorate with a pinch of paprika, cumin and a drizzle of olive oil.
• Moroccan split pea soup is delicious with fresh bread, fetta cheese, and/or some black olives.

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