Bissara Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Bissara Recipe). This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.

Brief

Prep 10 mins

Cook: 1hr10 mins

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Bissara Recipe

Ingredients

2 tablespoons vegetable oil

4 cloves garlic

crushed

6 cups water

⅓ cup olive oil

3 cups dry green split peas

3 sprigs fresh parsley

1 dried red chile pepper

2 teaspoons paprika

1 teaspoon cumin

1 pinch salt

1 pinch black pepper

Frozen Strawberry Margarita

Soup, Stew and Chili

Directions

Step 1

Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas parsley chili pepper paprika cumin salt and pepper. Bring to a boil then reduce heat to low and simmer for about 55 minutes stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

Nutritional Information

Bissara Recipe

Servings Per Recipe:8

Calories: 370.8

% Daily Value *

Protein: 18.7g 37%

Carbohydrates: 46.3g 15%

Dietary Fiber: 19.5g 78%

Sugars: 6.1g

Fat: 13.5g 21%

Saturated Fat: 1.9g 10%

Vitamin A Iu: 1317IU 26%

Niacin Equivalents: 5.9mg 45%

Vitamin B6: 0.2mg 11%

Vitamin C: 16.2mg 27%

Folate: 219.1mcg 55%

Calcium: 62mg 6%

Iron: 4.4mg 24%

Magnesium: 92.9mg 33%

Potassium: 809.9mg 23%

Sodium: 18.1mg 1%

Thiamin: 0.6mg 55%

Calories From Fat: 121.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.