40 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 20 m
Asma Khalfaoui
Recipe by  Asma Khalfaoui

“This is one of my treasured recipes, it is wonderful on cold days. This recipe originates from somewhere in North Africa.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

Share It

Reviews (40)

Rate This Recipe
Kell S-h

Kell S-h

I found this recipe 2 weeks ago and have made it 5 times since then, it's so incredibly good and so incredibly fast and easy. I sincerely doubt I'll ever again make "traditional" split pea soup. This can be eaten as soup or, if you allow it to really thicken up, it makes a fantastic dip with crunchy tortilla strips, corn chips, toasted pita triangles, cucumber slices, or sweet red bell pepper strips. I've also used it as a filling for pita along with chopped cucumbers and a drizzle of yogurt mixed with chopped mint. Scrumptious! Note: Because I didn't have any dried whole chilies, I substituted 1 T. of commercial chili powder. I've also used 1 T. of dried parsley in place of fresh, and that works okay, too, although fresh is best. Thank you for posting this recipe!



as written, this would be too bland for my taste and I cannot see the sense in adding that much oil. With changes, this soup is delicious and so quick and easy. quickly sauteed 5 large cloves of garlic in a bit of EVOO, upped the cumin to 2 heaping measuring tsp., omitted the whole chili and added Tunisian ground chili powder, and used chicken broth instead of water. Used 3 cans chicken broth and 16 oz pkg of peas. It was thick but not overly so. I had an extra can of chicken broth that I added the next day, as it was thicker then. thanks for the easy recipe that is nice to use for a Ramadan dinner shorba.



This is so good, and very versitile,as alot of other reveiwers mentioned if you let this thicken to a pasted it's a great spread, really tastes good on toasted pitas with some feta. But as a soup it's equally amazing. The only reason i'm giving this 4 stars instead of 5 is because instead of water chicken broth is really essentail, it emboldens the flavors, and gives it a finished taste. Other than that this soup is perfect as is!

More Reviews

Similar Recipes

Greek Lentil Soup (Fakes)

Greek Lentil Soup (Fakes)

Bean with Bacon

Bean with Bacon

Black Bean Soup II

Black Bean Soup II

Creamy Pea Soup

Creamy Pea Soup

Sauerkraut Soup I

Sauerkraut Soup I

Lemon Tabouli

Lemon Tabouli


Amount Per Serving (8 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 46.3 g
  • 15%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 67 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Greek Lentil Soup (Fakes)


next recipe:

Black Bean Soup II