B'sarra (Moroccan Soup)
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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DIRECTIONS
- 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).
- Add the peas, spices and salt. Cover in water to just over an inch above the peas.
- Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
- Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
- 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).
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