1 796mL (28 oz) can of whole tomatoes (chopped roughly in the can with scissors)
3 cups no salt added chicken or vegetable broth
1 tablespoon fresh grated ginger
2 teaspoons cumin powder
2 teaspoons tumeric powder
1 teaspoon salt (more or less to taste)
Add all ingredients to slow cooker, stir once or twice to combine. Set on low heat for 6-8 hours until split peas are cooked through but maintain their shape. Serve with rice, naan or something to soak up the delicious juices.