Bessara
Dried pea soup with cumin and argan oil

With thanks to Sam and Sam Clark of Moro Restaurant www.moro.co.uk
From their second cookbook Casa Moro

Of the great choice of street food to eat in Morocco, two soups are almost always on offer. The first is the famous harira, of which we have a summer version on page 63, and the other is bessara. It is made from either split green peas or dried shelled fava (broad) beans and flavoured delicately with cumin, and both versions are magical considering their simplicity. Fava beans are available from Middle Eastern shops, especially Lebanese or Turkish shops, and the split green peas from supermarkets and Moroccan shops. We like to finish this soup with a drizzle of argan oil (made from the nuts of the argan tree, which is indigenous to Morocco) to give it a more complex, nutty flavour.
 

Ingredients