Name: Moroccan split pea soup with herb flat bread
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Moroccan split pea soup; 1 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic, finely chopped; 1 2cm piece fresh ginger, peeled, grated; 2 teaspoon ground cumin; 2 teaspoon ground coriander; cayenne pepper; 1 cup yellow split peas; 1.5 litre (6 cups) vegetable stock or water; salt, pepper, to taste; natural yoghurt, paprika, to serve; Herb flat bread; 100 gram butter, softened; 1 clove garlic, crushed; 1 teaspoon preserved lemon, finely chopped; 1 tablespoon finely chopped mint; 1 tablespoon finely chopped coriander; salt; afghan bread

Ingredients

Moroccan split pea soup

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, finely chopped

1 2cm piece fresh ginger, peeled, grated

2 teaspoon ground cumin

2 teaspoon ground coriander

cayenne pepper

1 cup yellow split peas

1.5 litre (6 cups) vegetable stock or water

salt, pepper, to taste

natural yoghurt, paprika, to serve

Herb flat bread

100 gram butter, softened

1 clove garlic, crushed

1 teaspoon preserved lemon, finely chopped

1 tablespoon finely chopped mint

1 tablespoon finely chopped coriander

salt

afghan bread

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.In a large pot, heat oil over a medium heat. Add onion, garlic, ginger and spices; cook 5 minutes, until softened.

3.Add split peas and stock; cook 25 minutes, or until peas are soft.

4.Place two-thirds of soup into a blender; blend until smooth. Return to pan and combine with remaining pea mixture. Season with salt and pepper.

5.Meanwhile, to make herb flat bread, place butter into a medium bowl. Add garlic, lemon and herbs. Season; mix well to combine. Spread butter over bread. Bake in oven 5-10 minutes; cut into large pieces.

6.Divide soup among serving bowls; top with yoghurt and paprika. Serve with herb flat bread.

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