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Moroccan Bissara Recipe | Fava Bean and Split Peas Soup

Made with Fava Beans and Split Peas, this Moroccan classic is the classic winter dish you've never heard of.

Course Side Dish, Soup
Cuisine Moroccan
Keyword Bissara, Easy, Fava Bean, Moroccan, Soup, Split Peas
Prep Time 5 minutes
Cook Time 35 minutes
Servings 8 Servings
Calories 197 kcal
Author Idriss


  • 1 cup dry fava beans
  • 1 cup dry split peas
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric powder
  • 3 tbsp olive oil
  • 3 cloves of garlic
  • Salt to taste


  1. Add your dry fava beans and split peas to a large pot. Add 4 to 6 cups of water or just add enough to completely submerge your beans/peas. Place your pot on your stove at medium-high heat and add cumin, paprika, turmeric powder, salt and olive oil. Using the palm of your hand, crush your garlic cloves, peel and add them to the pot.

  2. Bring your pot to a boil, cover and lower the heat to medium-low. Let cook for 30-35 minutes. Once your beans are broken down turn the heat off and let your pot cool down for about 10 minutes. Using an immersion blender, blend the soup until you get a smooth texture.

  3. To garnish, add a drizzle of olive oil, some cumin and some hot cayenne powder if you're feeling bold. Serve with a slice of bread and enjoy!