– 6 cloves garlic, peeled – 1 serrano chile, stemmed – 1 2' piece ginger, peeled and sliced into coins – 2 bunches of greens stemmed and finely chopped – 1/2 bunch of spinach, finely chopped – 1/4 C of split peas – 4 tbsp of canola oil – 1 large tomato, chopped – 3 dried chiles de arbol (or 1 tsp red pepper flakes) – 1 onion, minced – 1 carrot, minced – 1 large tomato, chopped – 1 tsp of ground coriander – 1 tsp of ground turmeric (or curry powder) – 1 zucchini, cut into 1/4' cubes – 1 medium sweet potato, peeled and cut into 1/2' cubes – 1 1/2 tsp of kosher salt
Wipe out the pot you boiled the greens in, then add oil and put over medium-high heat. Add cumin seeds and chiles de arbol, and cook until the seeds start to pop and the chiles get a shade darker. Add the garlic/serrano/ginger puree, and cook for a 2 minutes. (You might get some splattering when you add it, so be careful.)
Reduce the heat to medium low, cover, and cook 35 minutes. Uncover and gently mash with a potato masher - you don't want a smooth, undifferentiated paste, but the mashing helps meld the flavors a little. Season to taste with salt.