If you are cooking in a pressure cooker, place the split peas, garlic, and water in the pot. Cook for 8 minutes on high pressure. Let the pressure release naturally.
If you are cooking in a slow cooker, it should take between 8 to 10 hours until the peas are cooked and tender.
If you are cooking in a saucepan, double water quantity and cover halfway to avoid overflowing. Cook on low heat until tender (approximately 30 to 45 minutes), skimming the bubbles that rise to the surface. If you experience overflowing, try to cover the pot halfway. Add more water if it evaporates: There should be enough water to create a soup consistency when blending everything together later on.
Once the split peas are well cooked and tender, let the entire mixture (peas, water, and garlic cool down a bit).
Pour the mixture into a food processor. Add salt, pepper, cumin, and paprika and blend until smooth. If the mixture is too thick, add a little water.
Pour the mixture back in your pot, add the olive oil and heat for a couple of minutes, blending the oil to the soup. If it's too liquid, let cook a few more minutes until the water evaporates and it has the consistency you like. That's also the perfect time to adjust salt and spice dosage. If you can't taste the cumin, add more until you smell it in the soup.
Serve hot. Decorate with a pinch of paprika, cumin and a drizzle of olive oil.
Moroccan split pea soup is delicious with fresh bread, goat cheese and/or olives.