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Make the Chili Oil: In a medium saucepan or skillet, heat the oil over medium heat until it begins to shimmer, about 1 minute. Remove from the heat, add the pepper flakes and let steep for 5 minutes.
Make the Lemon-Parsley Mojo: In a small bowl, combine the olive oil, lemon juice and zest, parsley and salt to make a chunky, oily paste.
Make the Split Pea Soup: In a medium pot, heat a glug of oil over medium heat. Add the onion, garlic, anchovies and a big pinch of salt and sweat until soft, 5 to 7 minutes.
Add the wine or cider and simmer until reduced by half. Add the split peas, potato, carrots and 8 cups of water; bring to a boil. Lower to a simmer and cook until the peas and vegetables are tender, 20 to 25 minutes. You can either leave the soup loose and chunky or blend it with an immersion blender to make it smooth. Adjust the seasoning as desired.
To serve, dish the soup into individual bowls and top each with a dollop of sour cream, a splash of balsamic vinegar, a spoonful of chili oil and a swirl of lemon parsley mojo.