Split Pea Bessara
60 min
total
4
people
898
calories per serving
Ingredients
4 people
- 500 gSplit pea (rinsed)
- 6 pcGarlic (peeled)
- 1.5 LMineral water
- 100 mlExtra virgin olive oil
- 2 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspGray sea salt
- 1 pinchHot pepper en poudre
- 250 gDried peeled fava beans (rinsed)
Method
A thick, smooth puree steaming in the bowl. The earthy scent of cumin mingles with the fruity aroma of raw olive oil drizzled just before serving.
- 1
Rinse the split peas and dried broad beans with clear water. Place them in a large pot with the mineral water and the peeled but whole garlic cloves. Bring to a boil.
- 2
Remove the white foam that forms on the surface with a spoon. Lower the heat and simmer covered until the legumes crush easily under the pressure of a fork.
- 3
Blend the preparation until you obtain a smooth texture that coats the ladle. Add the salt, cumin, paprika, and some of the olive oil. Stir vigorously.
Frequently asked questions
How do you get this dish right?
- If the puree is too thick after resting, thin it with a little boiling water.
- Olive oil should be added at the last moment on the plate to keep its full aroma.
- Only salt at the end of cooking to avoid hardening the pea skins.
How long does this dish keep?
Keeps for 3 days in the fridge. The texture will set, so stir vigorously while reheating.
4.9
11 reviews
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