Bissara Fassiya with Garlic-Infused Olive Oil and Cumin

Rinse the split peas thoroughly under cold water.

In a medium pot, combine the peas, minced garlic, finely chopped fennel, and 4 cups of water.

Bring to a boil, then reduce the heat to low and simmer, partially covered, for about 25-30 minutes until the peas are completely broken down and creamy.

If the mixture is too thick, whisk in a little more water to achieve a velvety porridge-like consistency.

Remove from heat and stir in half of the olive oil.

Serve in a warm bowl, drizzling the remaining olive oil over the top.

Garnish generously with a high-quality ground cumin and a pinch of paprika.

Eat warm with a side of toasted pita if desired to scoop up the soup.