Breakfast · Moroccan · 10 min
Bissara Fassiya with Garlic-Infused Olive Oil and Toasted Ciabatta
- Calories
- 510
- Protein
- 18g
- Carbs
- 62g
- Fat
- 23g
Ingredients
- 0.288 cup green split peas
- 2.5 cup water
- 0.25 tsp salt
- 1.5 tbsp extra-virgin olive oil
- 2 clove garlic
- 0.5 tsp ground cumin
- 0.5 tsp paprika
- 1 slice ciabatta bread
Method
- 01Rinse the dry green split peas thoroughly in cold water. Place in a medium saucepan with water and salt.
- 02Bring to a boil, then reduce heat to low and cover partially. Simmer gently for 25 to 30 minutes until split peas are completely soft, tender, and starting to break down into a thick porridge.
- 03While the soup simmers, toast the ciabatta bread until golden brown and crispy.
- 04In a small skillet or saucepan, combine extra-virgin olive oil, minced garlic, ground cumin, and paprika. Warm over low heat for 2 to 3 minutes until spices are bloomed and garlic is soft and fragrant without burning.
- 05Whisk the cooked split peas vigorously with a wooden spoon or whisk until smooth and creamy. Ladle into a bowl.
- 06Make a well in the center of the bissara, pour the warm spiced garlic oil over top, and serve with toasted ciabatta slices.
Cook it with the whole plan around it
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