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Note: Fenugreek has a taste similar to that of maple syrup; you most likely could substitute the fenugreek seeds and leaves for a small splash of maple syrup (add a little at a time, you do not want the soup to be sweet). Only have the fenugreek seeds? Just omit the leaves. Only have the leaves? Add a pinch at the beginning and end. Ajwain can be substituted with thyme and caraway.
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1. Crush the spices in a mortar and pestle or in a spice grinder (leave them whole if you prefer).
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2. Heat olive oil in a heavy soup pot over medium heat. When it is heated, add the spices. Toast for 30 seconds or until fragrant.
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3. Add garlic and shallots. Cook, stirring, for 2 minutes.
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4. Add pepper, celery and carrots. Stir and cook for 4 minutes.
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5. Season with salt and pepper. Stir in 2 cups of the split peas and the ham bone. Pour in the broth.
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6. Cover and simmer on low for an hour. Add the remaining split peas.
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7. Continue to simmer on low for about 30 minutes to 1 hour until the split peas added first are soft and dissolve into the broth and the ones added last are soft enough to eat but not falling apart.
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8. Remove the ham bone. When cool enough to touch, pick any meat left on the bone off and stir into the soup along with the pinch of fenugreek leaves.
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9. Serve with warm naan or pita. Can be topped with yogurt or sour cream and cilantro if desired.
