SPLIT PEA AND SPINACH MASH
Yield 6
Number Of Ingredients 10
Steps:
- Place green split peas in a colander and wash and drain several times. Drain and transfer to a medium pot and cover with 3 1⁄2 cups water. Soak for 2 hours, then bring peas and water to a boil over high heat. Reduce heat to low, cover and simmer 15-20 minutes. Most of water should get absorbed, but peas should be tender and moist, with a little water still in the pot. Remove peas from heat and let cool 30 minutes. In a medium frying pan, heat 1⁄4 cup cooking oil on medium-high heat for 45 seconds. Add 1 cup finely chopped onion and sauté until golden, about 5 minutes. Add garlic cloves and continue to sauté until golden, 2-3 minutes. Add jalapeño chili, salt and fresh spinach (with stems). Stir well and cook until spinach wilts, about 1 minute. Set aside to cool for 15 minutes. Once split pea and spinach mixtures have cooled, purée each one separately in a food processor. Process split peas until smooth, spinach until roughly puréed and slightly chunky. In a medium bowl, combine peas and spinach. Stir in sumac and dried mint.
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