Moroccan-Style Pea Soup

Ingredients

• 1 clove garlic
• 1.5 cm fresh ginger
• 1 Shallot
• 1 red chili pepper
• 2 carrots
• 1 stalk Celery
• 2 tbsp sesame oil
• 250 g yellow split peas
• a pinch ground cinnamon
• a pinch ground cumin
• a pinch curry powder
• 3 tbsp tahini
• 1 l chicken broth
• Salt
• Cayenne pepper
• a splash lime juice
• sesame oil (for drizzling)
• Mint leaves (for garnish)

Instructions

1. 1.

   Peel and finely chop the garlic, ginger, and shallot. Wash the chili, halve it lengthwise, remove seeds, and finely chop. Wash, peel, and dice the carrots and celery. Heat the oil in a pot and sauté the shallot with the garlic until translucent. Add the ginger, chili, peas, carrot, and celery cubes and cook briefly. Stir in the spices and tahini, pour in the broth, and simmer over medium heat for about 1 to 1¼ hours. Use an immersion blender to purée the soup and season with salt, cayenne pepper, and lime juice.

2. 2.

   Serve the soup in bowls, drizzle with sesame oil, and sprinkle with mint leaves.