Moroccan pea soup (Bissara with peas)
Moroccan pea soup (Bissara with peas) – recipe for Moroccan pea soup, with the addition of various spices and ras el hanout.
Moroccan pea soup (Bissara with peas) Ingredients
- Dry peas 500 g
- Onion 1 pcs
- Butter 50 g
- Vegetable oil 4 tbsp
- Bouillon 3 l
- Ground allspice 1 tsp
- Ras el hanout 0,5 tsp
- Ground ginger 1/4 tsp
Moroccan pea soup (Bissara with peas) Recipe
For a recipe such as bissara with peas, the peas must be sorted out, washed in warm water, covered with cold water and left to swell for 2 hours.
Peel the onion, finely chop and fry in vegetable oil. When the onion is fried, add salt, broth and let it boil. Pour the soaked peas into the boiled broth, and cook over medium heat until the peas are ready. Peas in bissar should not be completely boiled, but should retain their integrity.
After the peas are cooked, add spices, ras el hanout, mix, cover and let it brew for 10-15 minutes. bissara with peas is served hot with butter.