1 pound dried split peas
2 chopped onions
1 green pepper
6 mashed garlic cloves
Extra virgin olive oil
1 small chopped chorizo
2 bay leaves
2 chopped carrots
2 cubed potatoes
1 chopped celery stalk
1 cup cubed calabaza pumpkin
1 cup tomato sauce
1 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon oregano

Soak split peas overnight. The following day, drain water and put aside. In large pot, brown chorixo and put aside. Add olive oil to pot. Add onions and green peppers and saute till soft. Add garlic. Saute 30 seconds. Add split peas and the rest of ingredients. Cover with water. Bring to a boil. Lower heat. Cover pot and cook on low till split peas are soft. Best results come when using a pressure cooker.