Split pea stew with garlic

• Rinse the yellow split peas thoroughly, then soak them in cold water for at least 2 hours (or overnight for faster cooking).
  
  
• In a large pot, sauté the finely chopped onion in oil until translucent.
  
  
• Add the crushed garlic and fry together for about half a minute.
  
  
• Sprinkle in the paprika powder, stir quickly, then pour in the water.
  
  
• Add the drained split peas, season with salt and pepper, and cook over medium heat, covered, for about 45–60 minutes until the peas are completely soft. (Add more water during cooking if necessary.)
  
  
• Once the peas have fully broken down, mix the flour with a little cold water until smooth (a slurry), then add it to the stew and boil for a few minutes while stirring continuously until it thickens.
  
  
• For a smoother texture, you can partially blend the stew with an immersion blender and then mix it back into the pot.
  
  
• Adjust seasoning with salt and pepper after tasting.

Fried onion topping

Cut the onions into 1×1 cm cubes and fry them in hot oil until golden brown. Season with salt and continue frying until caramelized. Splash in a few drops of water to cool them slightly, then sprinkle with paprika powder.