¼tspextra hot chili powderor any spicy powder (red-pepper, habanero, etc.). Add more if you like spicy hot flavors.
3tbspolive oilextra virgin
½tspsaltadjust according to your taste
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 medium heat until tender (approximately 45 to 60 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 cool down a bit.
Pour the mixture into a food processor. Add salt, pepper, cumin, paprika and ground hot pepper, then 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.
Pour back into your sauce pan and let simmer for 1 to 2 minutes.
Serve hot. Decorate with a pinch of paprika, cumin and a drizzle of olive oil.
Moroccan split pea soup is delicious with fresh bread, fetta cheese, and/or some black olives.