This soup is really easy, but it is a little time-consuming. Those tiny little split peas take some time to cook! I used my immersion blender instead of a blender, and that worked well. Toby really liked this soup (after adding hot sauce). Liam liked it too, especially the chickpeas. I didn’t love it, which is too bad, because there’s a whole vat of it sitting in the fridge. I thought it was kind of bland.
Moroccan Split Pea Soup
(Weight Watchers magazine, Sept./Oct. 2011)
prep: 10 min.
cook: 1 hour 20 min.
1 1/2 tsp canola oil
1 large onion, chopped
3 garlic cloves, minced
1 tbsp ground coriander
1 tbsp ground cumin
2 (32-ounce) cartons low-sodium chicken broth (I used vegetarian “chicken” broth)
1 (16-ounce) bag dried yellow split peas, picked over, rinsed, and drained
3/4 can chickpeas, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1/4 cup fresh cilantro sprigs (I omitted)
1. Heat oil in a large Dutch oven over medium heat. Add onion and cook, covered, stirring occasionally, until softened, 4-5 minutes. Add garlic, coriander, and cumin; cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in broth and split peas; bring to a boil. Reduce heat and simmer, covered, until split peas are softened, about 1 hour.
3. Transfer 2 cups of mixture to blender; let cool about 5 minutes and puree. Stir puree, chickpeas, and tomatoes into Dutch oven. Cook, covered, until soup is heated through and flavors are blended, about 15 minutes. served topped with cilantro.
per serving: 344 calories