Green Split Pea Stew

Green Split Pea Soup
Green Split Pea Soup |

I love stews. Not only because you can use any ingredient you want, but because they’re so quick and easy to put together. When I developed this recipe, I wanted to do something with green split peas. I had some lingering around in the pantry, and the weather has been so cold in Arizona this winter that I figured they would be fabulous in a warm and comfy stew. Here’s how you do:

  • 2 tablespoons grapeseed oil
  • 1 large onion, sliced thin
  • 2 cloves garlic, minced
  • 4-5 sprigs fresh thyme
  • 1/2 teaspoon turmeric
  • 8-10 cups vegetable broth
  • 1 cup green split peas, sorted and rinsed
  • 1 bunch beet greens, chopped
  • 1 can chickpeas, rinsed and drained
  • Splash fresh lemon juice
  • Sea salt and pepper, to taste
  • Garnishes: toasted pumpkin seeds or pine nuts, fresh cilantro, coconut yogurt

In a large pot or Dutch oven, heat the grapeseed oil over medium-high heat. Add the onion and sauté until nicely browned, but not burned, about 6-7 minutes. Add the garlic,  thyme, sea salt and pepper, and cook one more minute. Add the turmeric and mix well. Add the vegetable broth and the peas, and bring to a boil. Reduce heat to a simmer and cook for about 30-40 minutes, until the peas are tender, but still hold their shape. Add the beet greens and the chickpeas. Simmer gently for 5 minutes, until the beet greens are wilted. Test for seasoning and adjust, if necessary. Turn off the heat, add a splash of fresh lemon juice and garnish. Bon appétit!

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