Pea soup with Moroccan spices

In Estonian

Pea soup, what is 😊almost usual. I added Moroccan spice mix to soup, what gives a little spicy and sweet taste nuance to Estonian pea soup.
There is coriander, fennel seeds, cumin, ginger, cinnamon, saffron and black pepper in Moroccan spice mix. 

Moroccan spice mix:
2 tsp coriander seeds
1 tsp cumin
0,5 tsp fennel seeds
0,5 tsp ground ginger
0,5 tsp ground cinnamon
0,5 tsp black pepper
a little saffron

Crush all ingredients in mortar. Put the mix into jar. For soup you need  3 tsp. The rest you can use in next cooking session.

Pea soup:
100 g barley corn
225 g whole, yellow, dried peas
ca 1 kg smoked pork ribs
ca 1,3 l water
2 big carrots
1 big onion
fresh chopped dill

Wash peas and barley corns. Soak these ca 1 hour in cold water.
I prepared the soup in Crock-pot (slow cooker), but it could be made easily also in oven pot.

Add to the pot pork ribs, peas, barley corns, water and boil these in low in low temperature ca 5 hours. In oven at 120 C and in Crock-pot in "low heat".

Grate the carrots, chop the onions and fry these until these are softer. Add 3 tsp Moroccan spice mix and heat with carrot-onion mix until the flavors will start to release from the spices.
When peas and barley corns are soft and meat will come easily away from the bones, then add carrot-onion mix. Spice soup with salt and sugar if needed. Add chopped dill and the soup is ready for serving.
It is highly recommended to serve soup with home baked barley flour bread 😊