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    You are in: Home / Recipes / B'sarra (Moroccan Soup) Recipe
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    B'sarra (Moroccan Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    10 mins

    1 hrs 5 mins

    Member #610488's Note:

    This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B'sarra. Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain the beans. In a hot frying pan, saute the garlic and onion in 1 tbsp olive oil until translucent and aromatic (2-3 minutes).
    2. 2
      Add the peas, spices and salt. Cover in water to just over an inch above the peas.
    3. 3
      Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
    4. 4
      Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
    5. 5
      Serve with small bowls of freshly made harissa to sprinkle on top of the soup, wedges of fresh lemon, a swirl of argan or olive oil, and plenty of fresh khobz (Moroccan bread-can use French or Italian bread).

    Ratings & Reviews:

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    Nutritional Facts for B'sarra (Moroccan Soup)

    Serving Size: 1 (450 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 887.9
     
    Calories from Fat 99
    11%
    Total Fat 11.1 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 1219.4 mg
    50%
    Total Carbohydrate 143.5 g
    47%
    Dietary Fiber 58.9 g
    235%
    Sugars 15.6 g
    62%
    Protein 61.3 g
    122%

    The following items or measurements are not included:

    argan oil

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