Heat the olive oil over medium heat. Add the onion and fry for 5-10 minutes until soft. Add the tomato puree, chilli paste and cumin. Give everything a good stir.
Add the split peas and stir everything together until coated. Pour in the stock and add a sprinkling of salt and pepper. Bring to the boil and cook for 20 minutes. Add the potatoes, carrots and aubergine and continue cooking for another 20 minutes.
Chuck in the broccoli and cook for another 10 minutes until everything is softened. Squeeze in the lemon juice. Serve topped with a scoop of Greek yoghurt and chopped parsley.