Split Pea Bessara

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.

• Prep time: 10 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 793
• Protein: 37 g
• Carbs: 79 g
• Fat: 29 g

Ingredients

• 500 g Split pea ( rinsed )
• 6 piece Garlic ( peeled )
• 1.5 L Mineral water
• 100 ml Extra virgin olive oil
• 2 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Gray sea salt
• 1 pinch Hot pepper en poudre optional
• 250 g Dried peeled fava beans ( rinsed )

Instructions

1. Starting the cooking

   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. Skimming and simmering

   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. Smoothing and seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. The texture will set, so stir vigorously while reheating.