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gingercooks
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On medium heat in a large pot, place the olive oil, onion, potatoes, garlic, salt, black pepper, and turmeric. Mix it all to open up the flavors.
Add the washed and drained peas and mix together.
Pour the boiling water and mix.
Cover with a lid and cook it on medium heat for 10 minutes.
Reduce to low heat and simmer for 45–50 minutes, until the peas are soft and the soup is thick.
Preheat the oven to 425F / 220C.
On a baking pan place the pita bread cubes.
Season with zaatar, sumac, flaky salt, and olive oil. Toss well and spread evenly.
Bake it in the oven on 425F for 15-20 minutes until it’s golden and crispy.
Pour the soup to a soup bowl and add pita bread croutons on top.