Moroccan Split Pea Soup

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.

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

Moroccan split pea soup is the salty equivalent of a rich hot chocolate. You know that feeling when your body asks for a warm rich comforting dish? Well, this soup’ combination of steaming split peas puree, earthy garlic and spices, 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.

Bissara split pea soup is very popular in Morocco. In northern cities like Tangier and Tetouan, it is served as breakfast with freshly made 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.

How To Cook Split Peas

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 a few more minutes 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 Split Pea Soup

To make the 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 as easy as pie!

Moroccanzest.com

Get one FREE Delicious Moroccan Recipe Every Month

Print Recipe

Split Pea Soup – Easy Moroccan Recipe

Prep Time2 hrs

Cook Time25 mins

Course: dinner, Main Course, Soup

Cuisine: africain, Mediterranean, Moroccan

Keyword: healthy soup, moroccan recipes, split pea soup

Servings: 4 people

Calories: 348kcal

Author: Safa, moroccanzest

Cost: $3

Equipment

• Pressure cooker, slow cooker or regular saucepan

Ingredients

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

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 low heat until tender (approximately 30 to 45 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 (peas, water, and garlic cool down a bit).
• Pour the mixture into a food processor. Add salt, pepper, cumin, and paprika and 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.
• Serve hot. Decorate with a pinch of paprika, cumin and a drizzle of olive oil.
• Moroccan split pea soup is delicious with fresh bread, goat cheese and/or olives.