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Chana Chaat
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Moroccan Bissara
A silky split pea soup with cumin and chilli oil — Morocco's most warming winter breakfast.
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5 minPrep🔥
45 minCook🍽️
4Serves📊
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Ingredients
- 1.5 cups dried yellow split peas, soaked 2 hours
- 5 garlic cloves
- 1 tbsp cumin
- 1 tsp paprika
- 3 tbsp olive oil, plus extra
- 1.2 litres water
- Salt
- To finish: paprika, cumin, olive oil, lemon
Instructions
- Drain the split peas and add to a pot with the garlic, cumin, paprika, oil and water.
- Simmer 40 minutes until very soft.
- Blend smooth with a stick blender, adding water to a thick soup.
- Season generously.
- Top each bowl with paprika, cumin, a glug of olive oil and a squeeze of lemon.
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Tara’s tips
- The toppings transform the bowl — don't skip them.
- Cumin is the signature spice of bissara.
Serving suggestions
- Lovely with khobz (Moroccan bread).
Storage & reheating
Keeps 4 days; thickens, loosen with water.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Fava beans instead?
Fava is traditional — split peas are a common modern substitute.
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