B’sarra with picada

There are so many versions of split pea soup around the world, but one thing it has in common, from Sweden to Morocco, is that it is one of the easiest soups on earth to make. I recommend big-batching it so you’ve got a supply in the freezer ready to go for lunch, dinner, or as they do in Morocco, a hearty warming breakfast on a cold day. Served with a variation of the Catalan picada, it becomes fancy enough to serve for dinner. 

INGREDIENTS

• 400g split peas, rinsed
• 6 cloves garlic, thinly sliced
• 1 large onion, sliced
• 2 tsp ground cumin
• 1 tsp hot paprika (optional)
• 2 tsp sea salt
• Approx. 2 litres of water
• 2–3 tbsp Argan or olive oil

FOR THE PICADA

• 5 tbsp finely chopped parsley
• 5 tbsp toasted almonds or hazelnuts, roughly chopped
• Zest of 2 lemons

METHOD 

1. Sauté the garlic and onion until translucent and aromatic, but not coloured.
2. Add the peas, spices and salt.
3. Cover in water to just over an inch above the peas.
4. Bring to the boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
5. At this stage all the ingredients should be disintegrating, to make a thick stew of porridge-like consistency. Add more water if needed and check seasoning.
6. Meanwhile, mix all the picada ingredients together until well combined.
7. Serve the soup in bowls and sprinkle with picada. Add a swirl of olive or Argan oil, wedges of fresh lemon, and plenty of hot, crusty bread. 

IN SEASON

January: Escarole, calçots, garlic, swiss chard, artichokes

Tara Stevens is a food writer and cook who splits her time between Barcelona and her cooking school, the Courtyard Kitchen, in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.