SPLIT PEA AND SPINACH MASH

facebook share image   twitter share image   pinterest share image   E-Mail share image



SPLIT PEA AND SPINACH MASH image

Yield 6

Number Of Ingredients 10

1 1/2 cups - Green Split Peas
3 1/2 cups - Water
1/4 cups - Cooking Oil
1 cups - Onion, finely chopped
5 cloves - Garlic, finely minced
1 - Jalapeno Chili, seeded and chopped
1 teaspoons - Salt
8 ounces - Fresh Spinach, with stems
1 tablespoons - Sumac
2 teaspoons - Dried Mint

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.

There are no comments yet!