Pulses are very important in the Moroccan eating culture. The preparation differs per region but the basis is the same. In Morocco they are sometimes referred to as ‘Farmers Food’. A part of the crop is sold together with the grains. Pulses have a long shelf life, are healthy, rich of fibers and iron.
In the assortment Rabda has the most well-known varieties:
- White beans
With tomatoes, garlic gloves, saffron, coriander an lamb.
- Green or red lentils
With courgettes, carrot, lamb, beef onion, garlic gloves , tomatoes and saffron.
With tomatoes, garlic, raisins, rice, beef, saffron, Ras el Hanout. Chickpeas are also used in the Moroccan soup Harira
- Green split peas
Traditional pea soup known in Moroc under the name “Bisara” . Peas, onion, garlic, olive oil, water cumin and salt. Before serving, the olive oil, the cumin and the Spanish pepper is added together with bread and spring onions.