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3 tablespoons extra virgin olive oil1 yellow onion, minced2 cups dry yellow split peas, picked over 1 tablespoon turmeric1 clove garlic, mincedPinch red pepper flakes¼ cup preserved lemon rind, chopped1 tablespoon preserved lemon juice1 tablespoon freshly squeezed lemon juice1/4 cup chopped fresh flat-leaf parsley leaves3 tablespoons capers, soaked in a few changes of lukewarm water for 30 minutes, drained, chopped2 teaspoons kosher saltExtra virgin olive oil as a garnishDiced preserved lemon as a garnishCrusty bread of pita chips
Warm the olive oil in a large saucepan over medium heat until it ripples. Add the onions and cook until soft and translucent, 7 minutes. Add the split peas, cover with water by 4 inches and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the turmeric and simmer, stirring occasionally until the peas are soft and almost dry, about 30 minutes. If the peas need additional water, add occasionally, ¼ cup at a time. Place in a mixing bowl and let cool.
Add the garlic, crushed red pepper flakes, preserved lemon rind, preserved lemon juice, lemon juice, parsley, capers and salt. Mix well with a wooden spoon.
Place on a serving plate, make a shallow well in the center and drizzle olive oil into the center. Garnish with diced preserved lemons. Serve with pita chips or crusty bread.
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