Bissara

Split pea soup is given a North African twist with the addition of paprika, cumin, and a whole chili pepper. This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 20 mins
• Calories: 371 Calories

Ingredients

• 1 pinch salt
• 2 tablespoons vegetable oil
• ⅓ cup olive oil
• 6 cups water
• 2 teaspoons paprika
• 3 sprigs fresh parsley
• 4 cloves garlic, crushed
• 1 dried red chile pepper
• 1 pinch black pepper
• 1 teaspoon cumin
• 3 cups dry green split peas

Recipe Instructions

Step 1

Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.