To make this Moroccan split pea soup, you will need no peeling, no grating, or sauteing. It all comes down to cooking the split peas and garlic in hot water, mixing in a food processor, and adding the aromatics. And that’s it!
I told you, it’s really easy.
If you have an instant pot or any other pressure cooker, you can speed up the cooking process quite considerably. Otherwise, a simple saucepan filled with hot water will do the trick. Just make sure you watch it, to avoid overflowing.
You can also cook the split peas in a crockpot or slow cooker. It will take between 8 to 10 hours, depending on your device.
Spices are a must in this recipe, especially cumin and paprika, bringing the best out of the split peas. If they are not fresh or fragrant enough (this happens when they have been open for months), try to get fresher ones. If you can’t, just add more quantity. You should be able to smell them in the soup.
The other two important ingredients are olive oil and garlic. They both are good antioxidants and anti-inflammatory, perfect for winter, or when fighting a cold. So using virgin olive oil and fresh garlic will give this soup powerful immune-boosting properties.