Bisarra (Moroccan bean soup)

By Vanessa Gianfrancesco
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SERVES
4

Ingredients

BISARRA

  • 1 1/2 cups (about 8 oz. or 200 g) dried split peas
  • 3 cups (710 ml) water
  • 3 cups (710 ml) vegetable stock
  • 2 cloves garlic, minced
  • 1/3 cup (80 ml) olive oil
  • 1 lemon, juice
  • 2 tablespoons (30 ml) reserved cooking liquid (more if needed)
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) ground coriander
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) sweet paprika
  • 1/2 teaspoon (2.5 ml) cayenne pepper
  • Salt
  • 1/4 cup (60 ml) olive oil
  • 1 tablespoon (15 ml) harissa paste, to garnish
  • Chopped parsley, to garnish

MOROCCAN SPICED FLATBREAD

  • 3-4 large wheat tortillas
  • Olive oil
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) ground coriander
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) sweet paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons (10 ml) sesame seeds

Directions

BISARRA (MOROCCAN BEAN SOUP)

  1. Add split peas to a medium-sized pot and cover with a generous amount of half and half water and vegetable stock. Bring to a boil over high heat, then reduce the heat to medium and simmer the beans until tender, two hours or longer.
  2. When tender, drain the beans, reserving the liquid.
  3. Transfer the drained beans to a food processor, and add the garlic, olive oil, lemon juice, reserved cooking liquid, cumin, coriander, cinnamon, paprika and cayenne.  Season with salt.  Process on high speed until smooth, adding additional liquid if necessary.  The consistency should be a thick, pourable puree.
  4. Reheat before serving.  Garnish with harissa oil and chopped parsley, served with Moroccan Spiced Flatbreads.

MOROCCAN SPICED FLATBREAD

  1. Brush tortillas with olive oil, sprinkle with cumin, coriander, cinnamon, and sesame seeds.  Warm in an oven or dry skillet for a minute or two until the edges are crispy but the flatbread is still soft in the middle.

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