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1. Prepare the Vegetables:
Start by dicing the onion and finely chopping the garlic. Dice the carrots and celery, and chop the yellow potatoes into bite-sized cubes. Rinse and drain the pre-soaked split peas, then set them aside.
2. Sauté the Base:
Heat a stock pot over medium heat and add the olive oil. Once hot, add the diced onions and sauté for about 3-4 minutes until softened. Add the garlic and sauté for another 2 minutes, letting the garlic become fragrant.
Remove the leaves from the thyme sprigs and add them to the pot along with the salt, pepper, chili flakes, sweet paprika, and oregano. Stir well and cook for an additional 2-3 minutes to allow the spices to bloom.
3. Add the Vegetables and Stock:
Next, add the diced carrots, celery, and the yellow potatoes to the pot. Stir well and cook for 4-5 minutes. Add the split peas, chickpeas, vegetable stock, and water to the pot. Stir everything together, then turn up the heat to bring the soup to a boil. Once it begins to boil, reduce the heat to medium, cover, and let the soup simmer for about 1 hour, stirring occasionally.
4. Blend Part of the Soup:
After 1 hour, carefully transfer a few cups of the soup to a blender. Blend on medium-high for 5-8 seconds, just until the soup becomes creamy but still has some texture. Be careful when blending hot liquids—let the soup cool slightly or use a towel to hold the lid securely.
Once blended, carefully transfer the mixture back into the pot and stir everything together. This will help thicken the soup while maintaining some chunky texture.
5. Serve:
Ladle the soup into bowls and garnish with a drizzle of lemon juice, fresh cracked pepper, and chopped parsley. Top with a drizzle of chili oil for an added kick of flavor and spice.
Nutritional Information (Per Serving)
Calories: 300 kcal
Protein: 13 g
Carbohydrates: 45 g
Fat: 9 g
Fiber: 10 g
Sugars: 8 g
Sodium: 900 mg
Cholesterol: 0 mg
The Origins and Popularity of the Recipe
Soups and stews featuring split peas and chickpeas are staples in many global cuisines, especially in Mediterranean and Middle Eastern regions. These legumes are known for their nutritional value and heartiness, making them perfect for filling, comforting soups. This particular recipe combines split peas, chickpeas, and fresh vegetables with a variety of warming spices to create a rich, flavorful dish that’s perfect for any season.
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