In a large saucepan, bring six cups of water or chicken broth to a boil. Add peas. Reduce heat to medium low and boil until peas are tender, about 25-45 minutes. Drain peas, reserving ⅓ cup of the cooking liquid. Set peas aside.
In the same saucepan, heat 1 tablespoon of oil over medium heat. Add onion, garlic, saffron, cumin, coriander, and one teaspoon of salt. Cook until onion is tender and translucent, about 5 minutes.
Add reserved cooking liquid, scraping up and browned bits from the bottom of the pan. Cook until liquid is almost absorbed, about two minutes.
Add the peas and stir until mixture is combined and heated through.
Add parsley, lemon juice, red pepper flakes and remaining 1 tablespoon of oil.