This hearty and filling split pea soup is just what you want to eat for dinner on long and cold winter nights. The earthy flavors from the ginger, pumpkin, chickpeas, and hawaij are a welcome change from your standard split pea soup. Resist the tempation to skip some steps and dump everything in at once; you’ll want to follow the sauté process as directed for best results.
Sauté the onion in olive oil until translucent, then add in parsley. Season with some of the hawaij, salt, and pepper at this point (season bit by bit with each layer of vegetables).
Add in leeks, carrots, and ginger and sauté.
Add in split peas, swede, and pumpkin.
Cover with boiling water and let simmer for about one to one and a half hours until carrots and split peas are cooked through.
Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking sheet with Gefen Parchment Paper.
Add a well-drained can of chickpeas to baking sheet, along with drizzle of olive oil, sprinkle of salt and hawaij. Bake for 20-25 minutes or until crispy. Leave to cool in switched off oven with door open.
Sprinkle chickpeas over warm soup.