Bissara

Recipe View 2 mins In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over low heat. (2 minutes)

Recipe View 5 mins Add the crushed garlic and gently fry until lightly golden and fragrant, being careful not to burn it. (3-5 minutes)

Recipe View 2 mins Pour in the water and olive oil. Stir in the split peas, parsley, dried red chile pepper, paprika, cumin, salt, and pepper. (2 minutes)

Recipe View 55 mins Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for approximately 55 minutes, stirring occasionally to prevent the peas from sticking to the bottom of the pot. (55 minutes)

Recipe View 5 mins Once the split peas are very tender and easily mashed, use a wooden spoon or an immersion blender to mash the soup until it reaches a smooth, creamy consistency. (5 minutes)

Recipe View 2 mins If the soup is too thick, stir in additional water, a little at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed. (2 minutes)

Recipe View Serve hot, garnished with a drizzle of olive oil, a sprinkle of paprika, or a sprig of fresh parsley.