Until very recently, we were having heat waves, and when all my American freinds were busy posting online about their snow falls and autumn festivals, I was thinking to myself "What fall? This is mid-summer weather." But finally, finally, it looks like the cooler weather season is finally catching up with us.
This morning, though, was different. I dressed the kids in long sleeves, long pants, and sweaters for the first time this season. (Ok, some evenings were cooler so I also put on sweaters, but not getting them dressed in the morning in warm clothes.) Blessed cooler temperatures, inspiring me to want to make nothing other than split pea soup for supper tonight.
I don't make my split pea soup the "typical" way. No ham hock in mine, nor any meat at all typically. My split pea soup is vegan. While I generally make a bare bones split pea soup, using minimal ingredients, I learned a trick from my step dad in kicking it up a notch, with the addition of Hawaij, a curry like spice mix from Yemen.
Only I had but a teaspoon left of my store bought hawaij mix, so decided to make my own. Fortunately, I had all the required ingredients at home, and it was a breeze to make my own. It was a bit spicier than I tend to like my hawaij, so next time plan on decreasing the amount of pepper used.
Hawaij can be used to season chicken, fish, beef, or in chicken soup, vegetable soups, stews, etc...
2 tablespoons cumin
1-2 tablespoons white or black peppercorns
1 tablespoon ground corriander
1 tablespoon green cardamom pods
1 3/4 tablespoons turmeric
1. With a coffee grinder or mortar and pestle, grind.
See? Easy as pie!