By Fraser Reid
This makes a fantastic soup, but you could also easily turn it into a side or main dish by simmering for longer until you get a thicker consistency. The split peas do not need to be soaked beforehand.
Heat a pot on a medium-low heat and add the oil or butter. Fry the onion, garlic, ginger and chilli for 5–10 minutes until soft and fragrant.
Add the split peas, turmeric and ground coriander and give everything a stir.
Pour in 1.5 litres of boiling water, crumble in the stock cubes