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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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