Mediterranean cuisine for every day

Moroccan pea soup – Bessara

4 comments May 6th, 2010 | By | Category: Recipes, Soups

I found fresh peas at the market and decided to use them for a Moroccan pea soup. A great, thick, slighly spicy soup called Bessara. The soup can also be made with dried or frozen peas, tastes great too.

I could not find fresh coriander that day, but you certainly should put some.

preparation time: 40 minutes

difficulty: easy


  • 450 gram of fresh peas or 300 gram of dried ones
  • 4 cloves of garlic
  • 1 red onion
  • 2 tea spoons cumin
  • 1/2 chili pepper
  • 1 liter of water
  • 2 soup spoons of coriander green or parsley
  • salt and pepper
  • some Argan oil and olive oil


In case you use dried peas you will have to soak them over night and the boiling time might extend a bit. You have to try.

Peel and cube the onions. Brown them in a pan with some olive oil until they are dark.

Add the cumin, the chili, the miced garlic and fry for a couple of minutes. Then add the peas to the water and let it boil for 20 minutes.

Puree the soup with a mixer. Leave some peas as a whole, though.

Add the chopped greens. Sprinkle some argan oil over it and serve.

Leave a comment »

  1. We still get some cool Spring days and this soup would be perfect…complete with warming cumin.

  2. Perfect when it’s cold outside… Great flavors!



  3. A wonderful soup! Great addition of cumin and chili!

  4. Hi Tobias!

    I make this soup often myself for the family. In fact, I blogged about it!

    I never made it with fresh peas so this is something to try! Usually Bissara is made (here) with dried split peas or even dried fava beans.

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