Servings |
4people |
Servings |
4people |
Instructions
- Heat the Olive Oil in a saucepan and lightly sauté the garlic.
- Add split peas and enough water so that the saucepan is two-thirds full. Add salt, cumin and pepper.
- Close the pan and cook for half an hour, it is imperative that the peas are well cooked.
- Blend the soup to obtain a velvety puree. Depending on your tastes, you can return to the heat to thicken if necessary.
- Serve piping hot, garnished with a drizzle of Argan Oil and a sprinkle of cumin and paprika.
Recipe Notes
This recipe is from The Complete Book of Argan Oil