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“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.”
1hr 15mins

Ingredients Nutrition


  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. Add the peas, spices and salt. Cover in water to just over an inch above the peas.
  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. Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
  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).

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