Recipe by Asma Khalfaoui
"This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa."
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dry green split peas
dried red chile pepper
I found this recipe 2 weeks ago and have made it 5 times since then, it's so incredibly good and so incredibly fast and easy. I sincerely doubt I'll ever again make "traditional" split pea soup.
This can be eaten as soup or, if you allow it to really thicken up, it makes a fantastic dip with crunchy tortilla strips, corn chips, toasted pita triangles, cucumber slices, or sweet red bell pepper strips.
I've also used it as a filling for pita along with chopped cucumbers and a drizzle of yogurt mixed with chopped mint. Scrumptious!
Note: Because I didn't have any dried whole chilies, I substituted 1 T. of commercial chili powder. I've also used 1 T. of dried parsley in place of fresh, and that works okay, too, although fresh is best.
Thank you for posting this recipe!
I was so disappointed! Bland bland bland. The cumin does give a little smokey flavor, but not enough....I wished there were some meat in it to give a deeper flavor. I added a tiny bit of liquid smoke, and some lemon juice to kind of brighten it. I think it needs more vegetables- like onion, carrot and celery, cooked with the garlic. Also, leaving the dried red chili whole added no heat whatsoever. Lastly, I wished I had used vegetable or chicken broth instead of plain water. I had such high hopes for this recipe, but none of us liked it. Sorry.
as written, this would be too bland for my taste and I cannot see the sense in adding that much oil. With changes, this soup is delicious and so quick and easy. quickly sauteed 5 large cloves of garlic in a bit of EVOO, upped the cumin to 2 heaping measuring tsp., omitted the whole chili and added Tunisian ground chili powder, and used chicken broth instead of water. Used 3 cans chicken broth and 16 oz pkg of peas. It was thick but not overly so. I had an extra can of chicken broth that I added the next day, as it was thicker then. thanks for the easy recipe that is nice to use for a Ramadan dinner shorba.
This is so good, and very versitile,as alot of other reveiwers mentioned if you let this thicken to a pasted it's a great spread, really tastes good on toasted pitas with some feta. But as a soup it's equally amazing. The only reason i'm giving this 4 stars instead of 5 is because instead of water chicken broth is really essentail, it emboldens the flavors, and gives it a finished taste. Other than that this soup is perfect as is!
We enjoyed this a lot! I doubled the spices and added a sprinkle of turmeric and chili powder. I sauteed a small onion with the garlic and omitted the olive oil. Oh and I used vegetarian "chicken" flavored bouillon. Next time I might add some carrots but other than that it was perfect!
I can only recommend this recipe. Absolutely delicious! Thanks for sharing this!
My boyfriend and I both loved this. I used red chili pepper flakes and added 1/2 tsp of garlic salt,tumeric, and a chili powder. Delicious.
Next time, I will halve the preparation--I have so much leftovers! This is a great tasting, healthy, unique tasting, FILLING treat. Would also be good on toasted bread, and I've also been putting it on baked potatoes. YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 371
** Calories from Fat: 121
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