Bissara

Bissara

43
Asma Khalfaoui 5

"This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa."

Ingredients

1 h 20 m {{adjustedServings}} servings 371 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

43
  1. 57 Ratings

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I found this recipe 2 weeks ago and have made it 5 times since then, it's so incredibly good and so incredibly fast and easy. I sincerely doubt I'll ever again make "traditional" split pea soup....

as written, this would be too bland for my taste and I cannot see the sense in adding that much oil. With changes, this soup is delicious and so quick and easy. quickly sauteed 5 large cloves ...

This is so good, and very versitile,as alot of other reveiwers mentioned if you let this thicken to a pasted it's a great spread, really tastes good on toasted pitas with some feta. But as a sou...