Yellow Split Pea and Eggplant Stew

Yellow Split Pea and Eggplant Stew

Yellow Split Pea and Eggplant Stew
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Category: Main
Cuisine: Vegan

The following recipe is from Forks Over Knives: Flavor, cookbook. It is FILLED with spices and flavour, served over rice it is a really way to easily jazz up your families week.

Total: 1 minute
Serving Size: 6

Ingredients

  • 1 cup yellow split peas (soak peas first, 4 to 8 hours)
  • 1 medium yellow onion, cut into ¼-inch dice (about 2 cups)
  • 12 medium garlic cloves, minced (about 2 tablespoons)
  • Rind of one lemon, finely chopped
  • 2 800g cans sodium-free or low-sodium tomato sauce (about 3 cups)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground cinnamon
  • 2 big pinches saffron
  • 1 large eggplant, peeled and sliced lengthwise into ½-inch thick slabs
  • 1 tablespoon fresh lemon juice
  • Sea salt
  • Finely chopped fresh mint

Instructions

  1. Soak peas over night OR pop the split peas into a large pot or Dutch oven cover with water (4 cups) and bring to a boil over high heat.
  2. Reduce the heat to medium-low and simmer for about 1 hour, until the peas are tender enough to mash easily when pressed between your fingers.
  3. Meanwhile, in a large sauté pan, cook the onion, garlic, lemon rind, and ½ cup water over medium heat for about 10 minutes until the onion is tender, adding 1 to 2 more tablespoons of water as needed to prevent the vegetables from sticking to the pan.
  4. Add the tomato sauce, cumin, coriander, cardamom, turmeric, pepper, cinnamon, saffron.
  5. Add 2 cups water and stir to combine.
  6. Lay the eggplant slices on top of the sauce and bring the sauce to a boil over high heat.
  7. Reduce the heat to medium-low and simmer for about 30 minutes, until the eggplant is tender.
  8. Add the split peas and their cooking liquid to the pan.
  9. Season to taste with the lemon juice and salt; stir to combine.
  10. Cook for another 5 minutes to allow the split peas to absorb the flavours.
  11. Serve stew warm over steamed rice, and garnished with the mint (if using).

 
 

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