Yellow Split Peas with Chard & Tomatoes
A thick stew influenced by the flavors of Ethiopian cuisine, with minimal added fat and plenty of vegetables. Hearty and soothing it’s both excellent in cold weather or in the summer made with fresh seasonal tomatoes and chard. Like all bean soups the flavor improves the next day.
1 lb yellow split peas
6 cups water
1 red onion, finely chopped
1 tablespoon freshly grated ginger
4 cloves garlic
1 ½ teaspoons sea salt
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3 plum tomatoes, finely chopped
1 pound chard
1 tablespoon lime juice
1 tablespoon oil
1 teaspoon cumin seeds
2 red chile peppers, finely chopped
1. Sort through split peas and remove and debris. Rinse and place in a large 3 quart pot and add water, onion, ginger, garlic, salt, turmeric, cumin and coriander. Over high heat bring the water to a rolling boil, then reduce heat to medium low. Stir a few times and cover. Cook peas until tender and beginning to turn creamy, about 55-60 minutes.
2. Add chopped tomatoes. Remove stems from chard and finely chop and add to the pot; cook for 15 minutes. While the stew cooks stack a few chard stems, roll into a tight cigar and slice as thin as possible into fine shreds. Stir half of the leaves into the stew. When the leaves have wilted, stir in the other half and cook for another 5 minutes. Stir in lime juice.
3. Heat the oil in a small skillet over medium heat and stir in the cumin seeds and finely chopped chiles. Cook until the seeds are toasted and the chiles are softened, then add to the soup. Stir and taste soup and adjust seasoning by adding more salt, pepper or lime juice as needed.