Bissara is a very popular and loved Moroccan Soup. It's a winter favorite soup, with very simple but hearty flavours: Olive Oil, Peas, Garlic, Cumin. it is one of the few soups in Morocco that you can have for breakfast and it will definitely warm your morning. It's very easy to make and it's Vegan, so it checks all the boxes !!!
Prep the base
Wash & drain 500 g (1 lb) green split peas.
Smash 4–8 garlic cloves (don’t mince; just crack them).
Film pot with oil: 6 Tbsp olive oil to cover the bottom.
Build flavor
Medium heat: brown the garlic lightly in the oil.
Bloom spices: add 1½ Tbsp cumin, 2 tsp salt (~⅔ Tbsp), ½ tsp black pepper; stir 30–60 sec until fragrant.
Add peas and toss to coat in the spiced oil.
Simmer until tender
Add water: 1.5 L (6½ cups) hot water.
Raise heat to medium-high, cover, and cook 40–45 min.
Stir occasionally so nothing sticks; check doneness (peas should be soft and starting to fall apart).
Set your texture
When the soup looks emulsified and bubbles thickly, decide on consistency.
For medium thickness (house style): add 250 ml (1 cup) hot water.
Blend (stick blender) to your preferred smoothness.
If it’s too thin, simmer uncovered a few minutes to reduce.
Taste & finish
Taste and adjust salt/pepper/cumin.
Serve hot with extra olive oil drizzled on top, a pinch of cumin, and chili powder.
Pair with warm Moroccan bread (khobz) and black olives.
Legume choice: Green split peas are classic; fava beans or 50/50 split pea–fava are also authentic.
Garlic level: Go 4 cloves for mild, 8 for full, soulful garlic.
Heat: Swap chili powder for harissa or Aleppo pepper for mellow warmth.
Olive oil: Don’t skimp—the oil + starch is what gives Bissara its silky body.
Texture guide: Thicker = more rustic dip; looser = sippable breakfast soup. Your call.
Make-ahead: Keeps 3–4 days refrigerated; loosens as it sits—reheat with a splash of hot water and reseason.
