ADD ½ cup water to a small pot and bring to a simmer over medium heat. Stir in peas, parsley, garlic, 1 Tbsp. Organic Extra Virgin Olive Oil, and Marrakesh Mint Tea. Cook 3 mins.
DRAIN liquid into a heat resistant bowl and reserve liquid for later use.
TRANSFER pea mixture to a food processor and pulse until a coarse paste forms.
SCOOP mixture into a large bowl and stir in lemon zest, chives, 2 Tbsp. lemon juice, Moroccan Spice Blend, Chile Lime Sea Salt, and 1 Tbsp. Organic Extra Virgin Olive Oil.
INCORPORATE 1 Tbsp. of reserved cooking liquid at a time, until mash is spreadable but thick.
TASTE mash for flavor and adjust with more Chile Lime Sea Salt or additional lemon juice, if needed.
DRIZZLE toasted baguette slices with 1 Tbsp. Organic Extra Virgin Olive Oil and spread mash over top. Garnish with a sprinkling of Aleppo Pepper Crushed and additional drizzle of Organic Extra Virgin Olive Oil.
