Moroccan split pea soup with herb flat bread
INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2cm piece fresh ginger, peeled and grated
2 teaspoons ground cumin
2 teaspoons ground coriander
pinch cayenne pepper
1 cup yellow split peas
1.5 litres water or stock
salt and pepper
natural yoghurt and paprika, to serve
Herb flat bread
100g butter, softened
1 clove garlic, crushed
1 teaspoon preserved lemon, finely chopped
1 tablespoon finely chopped mint
1 tablespoon finely chopped coriander
pinch salt
afghan bread
METHOD
Preheat oven 200°C/180°C (fan forced)
In a large pot, heat oil over a medium heat. Add onion, garlic, ginger and spices and cook for 5 minutes until softened.
Add split peas and stock, cook for 25 minutes or until peas are soft. Place two thirds of the soup into a blender and blend until smooth, return to pan and combine with remaining pea mixture. Season with salt and pepper.
Place softened butter into medium bowl. Add garlic, lemon and chopped herbs, mix well to combine. Spread butter over Afghan bread, bake in oven for 5-10 minutes; cut into large pieces.
Divide soup amongst serving bowls top with yoghurt and sprinkle of paprika and serve with toasted Afghan bread.
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