Bissara Fassiya with Garlic-Infused Olive Oil and Toasted Ciabatta

Rinse 120g of dried split peas thoroughly. Place them in a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a gentle simmer, partially covered, for 25 minutes until the peas are completely soft and beginning to break down into a creamy porridge.

While the peas simmer, toast the ciabatta bread until golden and crisp.

In a small pan, warm the olive oil over low heat. Add the minced garlic and a heavy pinch of ground cumin and paprika from the pantry. Bloom the spices until the garlic is fragrant and golden—do not burn it.

Once the peas are cooked, use a wooden spoon to whisk them into a smooth, thick consistency. Ladle into a warm bowl. Create a small well in the center and pour the golden garlic-spiced olive oil directly over the top. Serve immediately with the crusty toasted ciabatta to scoop up every drop.