Moroccan pea soup – Bessara4 comments May 6th, 2010 | By Tobias | 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
- 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.