For 4 people
500 g of split peas, 4 to 6 peeled garlic cloves, 2 hot peppers, olive oil, 2 tbsp. to c. ground cumin, ½ tsp. to c. paprika, ½ tsp. to c. ginger powder, salt.
Preperation
Rinse the split peas with clean water. Bring a large volume of water to a boil in a pot or large saucepan and throw in the split peas. Using a skimmer, remove any white scum that appears on the surface during cooking. Add the garlic cloves, a drizzle of olive oil, place the two peppers on top, cover and cook for about 30 minutes. Remove the peppers and transfer the contents of the pot to a tagine.
Place the tagine on low heat, and with a wooden spoon, mix regularly until the preparation is smooth. Season with salt and add the spices: lots of cumin, a little paprika and ginger.
Stir and turn off the heat.
Serve hot or warm, with a drizzle of olive oil. Sprinkle with a pinch of cumin and paprika, place the peppers on the edge and serve with traditional semolina bread (tachnift).