Reviewed: May 19, 2012

Love love LOVE this! I add a lot more garlic, chopped, and about 1.5 tablespoons of cumin. I've also made it using fresh jalapenos and it comes out great. If you make it thick instead of soup-like, it goes great with a big dollop of yogurt on top!

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Reviewer:

arienhwyfar

Reviewed: Apr. 6, 2012

This is great for what it is -- a basic spiced stew. I had a hard time getting my peas to cook completely (maybe old?), so I ended up with more of a lentil soup consistency than a paste-like stew which is what I had wanted. However, the flavors were great, this recipe is delicious, healthy and cheap, and I will try again with better peas!

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Reviewer:

CaseyCooks

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

Double the spices and its wonderful

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Reviewer:

Erin

Reviewed: Oct. 25, 2011

I really wanted to like this, but thought it was average at best. Love everything in it, but I didn't think it went well. Maybe lentils would be better? I love split pea soup with lots of thyme, it's light and perfect for spring. This was very heavy!

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Aug. 23, 2011

I did this recipe using only olive oil and adding a ham-hock. It was delicious.

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Reviewer:

Caramela

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

Reviewed: Aug. 17, 2011

This was a great base, but actually a bit bland for my taste. I ended up adding more spices, carrots, and spinach. Next time I will definitely saute some onion with more garlic, black mustard seed, and a tomato, add garam masala, and more than double the spices. Unlike other reviewers, I don't think this recipes NEEDS chicken stock or meat in it (though it would be great with meat, too) to make it taste "finished", as long as the spices are right and it is given ample time to stew and mingle.

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Reviewer:

Jennifer Juniper

Cooking Level: Intermediate

Reviewed: Aug. 3, 2011

This is an Egyptian national dish. I'm from Egypt and this was a staple in my grandma's house where I spent most of my childhood. I have to say it's a bit of an acquired taste to like it. To clear any confusion, this is NOT supposed to be a soup. It's a dip. We NEVER use peas, but always use fava beans. If you can't get hold of that, then edamame beans could work. It's best made with fava beans though and you scoop it up with flat bread. Chile pepper and paprika are not common spices in this. The traditional way of serving this is to serve it room temperature/cold with some fried onions on top. Delish!

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Reviewer:

Mohamed El Refaee

Cooking Level: Beginning

Living In: Giza, Al-Jizah, Egypt

Reviewed: Apr. 2, 2011

Absolutely wonderful! Easy to make and with only a few affordable ingredients. I enjoyed it as a very creamy soup and also as a sauce on basmati rice. I will definitely make again!

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