March 15, 2013

Yellow Split Pea & Vegetable Stew

We spent the last two weekends doing works in the house. We started with repainting the spare bedroom, and the next week we sorted and cleaned the kitchen, going through the entire pantry and having a good sort. I really enjoyed that but it was harder work than I thought. We were exhausted by the end of it! Last weekend, as we were doing the kitchen, I could see rain falling outside. It was cold and wet and made me crave for a warm dish of hearty vegetables. And there came this stew. What I loved about it was the fact that I put it on the stove and then didn’t have much to do while it was cooking apart from checking it once in a while. Maybe you’ve had snow or cold weather too recently; if so, run to the kitchen and make this stew, I promise it will warm your heart :)

Yellow Split Pea and Vegetable Stew – serves 4 – 6
• 500g potatoes, peeled and cut into chunks
• 4 carrots, peeled and cut into chunks
• 180g yellow split peas, soaked overnight, drained and rinsed
• Vegetable stock
• 2 sprigs of thyme
• 1 Savoy cabbage, shredded
• 1tbsp tomato purée
• 1 can chickpeas, drained and rinsed
• Salt and pepper

1. Place the potatoes, carrots and drained split peas in a large pot, cover with vegetable stock, add the thyme sprigs and bring to a simmer. Leave to cook for 35min.
2. Add the cabbage and tomato purée and leave to simmer for another 20min. Add vegetable stock if there is not much liquid left.
3. Add the chickpeas, salt and pepper and leave to cook for another 5min. Serve into bowls.

Ragoût de Pois Cassés & Légumes – pour 4 à 6 personnes
• 500g de pommes de terre, pelées et coupées en gros morceaux
• 4 carottes, pelées et coupées en gros morceaux
• 180g de pois cassés jaunes, trempés pendant une nuit, égouttés et rincés
• Bouillon de légumes
• 2 brins de thym
• 1 chou vert, haché
• 1cs de concentré de tomates
• 1 boîte de pois chiches, égouttés et rincés
• Sel et poivre

1. Mettre les pommes de terre, les carottes et les pois cassés dans un grand faitout, couvrir de bouillon de légume, ajouter les brins de thym et porter à ébullition. Laisser mijoter à feu moyen pendant 35min.
2. Ajouter le chou et le concentré de tomates et laisser frémir pendant encore 20min. Ajouter du bouillon de légumes si le liquide a beaucoup réduit.
3. Ajouter les pois chiches, du sel et du poivre et laisser cuire encore 5min. Servir dans des bols.

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