← Nouns Cooking · Moroccan

Ingredients

• 350 g dried yellow or green split peas, rinsed
• 1.4 l Water
• 1 Onion, chopped
• 4 cloves Garlic, chopped
• 4 tbsp Olive oil, plus plenty to serve
• 2 tsp Paprika
• 2 tsp ground cumin, plus extra to serve
• 1 tsp Salt
• ¼ tsp Black pepper
• 1 pinch Cayenne pepper (optional)

Method

1. Put the split peas, water, onion, garlic and oil in a large pot. Bring to the boil and skim off the foam.
2. Simmer partly covered for 45–60 min, stirring now and then, until the peas collapse completely. Add a little hot water if it gets too thick.
3. Stir in the paprika, cumin, salt and pepper, then blend until smooth.
4. Loosen with hot water for a soup, or keep it thick for dipping. Serve with a generous drizzle of olive oil, a pinch of cumin and cayenne, and bread.

Tips

• Split peas need no soaking, but older peas take longer to soften.
• Fava-bean bessara is the classic in the north of Morocco; split peas give a sweeter, smoother version.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Moroccan Zest