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.
  • Chickpeas
    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.