One of the things I just love about cooking is that I’m always learning new things and finding new ingredients to explore.
And I especially love when this happens in my local supermarket rather than some fancy pants ‘gourmet’ shop.
So what is my latest discovery?
The humble green split pea…
Given my love of all things legume, I’m kinda kicking myself for not giving these little green bundles of goodness a run in the kitchen before.
But better late than never as they say..
I’ve found the secret is to soak them overnight and then boil in plenty of water (with some aromatic veg, if you like) until the peas are al dente, like pasta – about 20-25 minutes, not the whole hour the people who wrote the packaging would have you believe..
Then drain and dress with a little extra virgin olive oil and you have something new to use anywhere you’d use canned or cooked lentils.
1 can of drained legumes = about 250g (or 8.5 oz) cooked legumes
green split peas
makes about 1kg or 4 cans
500g green split peas
2 onion, diced
3 sticks celery, diced, optional
1 large sprig rosemary, optional
1. Rinse peas and cover with cold water. Soak for at least 4 hours – I did mine overnight.
2. Drain and rinse peas. Add to a large pot with the onion, celery & rosemary, if using. Cover generously with water then bring to the boil.
3. Boil for 20-25 minutes or until peas are al dente – tender but with a little firmness.
4. Drain and return to the pan with 3-4 tablespoons extra virgin olive oil and a generous seasoning of salt.
We had them for lunch today in a simple salad with a little raw broccoli and some almonds. Sooo good.
And we’re doubling it up by including them in a veggie ragu with some tofu and tomatoes for dinner. And I’m thinking of having them for breakfast in the morning…
ps. If you’re keen to learn about cooking healthy food fast, then the 5 Habits of Healthy Cooks class is for you. To get in at a discount go to: