Split Pea Purée With Pita Wedges Recipes

GREEK YELLOW SPLIT PEA PURéE

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large, heavy saucepan, and add the onion. Cook, stirring, until tender, five to six minutes. Add the split peas and enough water to cover by an inch, and bring to a boil. Skim foam off the top, reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer for 30 minutes to an hour until the beans fall apart and sink to the bottom of the pot. Stir often to prevent them from sticking. The water should cloud, and some of the split peas will be intact while others will disintegrate. Continue to simmer until they have mostly disintegrated.
• When the beans have fallen apart and are soft and fragrant, remove the pot from the heat and cover with a clean kitchen towel. Replace the lid and let sit for 20 minutes. If the mixture looks more like a soup than a purée, with most of the liquid on the top, place a strainer over a bowl and pour the mixture into the strainer. Let sit for 10 minutes while the liquid runs through the strainer, then return the split peas to the pot. Taste and adjust salt. Moisten as desired with the broth. Add a generous amount of pepper, and whisk in the remaining olive oil and the lemon juice. Whisking helps break down the split peas and contributes to a smooth texture. Transfer to a bowl or plate, top with a drizzle of olive oil and serve.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

SPLIT PEA PURéE WITH PITA WEDGES

Steps:

• Combine water, peas, bay leaves and garlic in heavy large saucepan. Bring to boil, skimming foam off top of water. Reduce heat to medium-low; simmer uncovered until thick, whisking often, about 1 hour. Cool slightly. Discard bay leaves.
• Whisk 3 tablespoons oil and 2 tablespoons lemon juice into pea mixture. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Transfer mixture to platter. Sprinkle with green onions and capers. Drizzle 2 tablespoons oil and 2 tablespoons lemon juice over. Top with arugula. Serve warm or at room temperature with pita wedges.

YELLOW SPLIT PEA PUREE WITH VEGETABLES

Steps:

• Soak the split peas in water for at least on hour; drain and rinse them.
• Put split peas into a saucepan with the water, half the sliced onion and all the other vegetables and herbs; bring to the boil and let them simmer gently for about 30 minutes until the peas are soft and the vegetables tender.
• Liquidize the mixture, then season with lemon juice, salt and pepper; spoon the mixture into a shallow heat-proof dish.
• Fry the remaining onion in the butter until it's beginning to soften, then pour the onion and butter over the puree.
• Place the puree under a fairly hot grill until the top is slightly crusted and the onion is crisp and brown.

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

GREEK YELLOW SPLIT PEAS WITH GARLIC (FAVA)

Steps:

• Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.
• Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.
• In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.
• In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.
• If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.
• Note: Instead of yellow split peas, you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans, such as cannellini.

YELLOW SPLIT PEA AND OREGANO PURéE

Steps:

• Thoroughly rinse the split peas and place them, along with the water, in the slow cooker insert.
• In a sauté pan, heat the oil, add about half the onion, and sauté until beginning to brown, 6 to 8 minutes.
• Add the sautéed onion to the split peas, cover, and cook on low for 6 to 8 hours, or until the peas are soft and foamy.
• Fluff the split peas with a fork or use a handheld immersion blender to thoroughly blend the split peas, then add the oregano, vinegar, and salt to taste.
• Allow the split peas to cool, and then spoon onto appetizer plates or one large platter. Sprinkle with the parsley and the remaining onion.
• Suggested Beverage
• A dry rosé is perfect here.