Split Pea Purée With Pita Wedges
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
5.5 cups
Water1.5 cups
Yellow Split Peas (dried)4 tbsps
Lemon Juice (fresh)1 cup
Capers (drained)1 cup
Arugula (chopped)Directions:
1
Combine water, peas, bay leaves and garlic in heavy large saucepan
2
Bring to boil, skimming foam off top of water
3
Reduce heat to medium-low; simmer uncovered until thick, whisking often, about 1 hour
4
Cool slightly
5
Discard bay leaves
6
Whisk 3 tablespoons oil and 2 tablespoons lemon juice into pea mixture
7
Season with salt and pepper
8
(Can be prepared 8 hours ahead
9
Cover and refrigerate
10
Bring to room temperature before serving
11
) Transfer mixture to platter
12
Sprinkle with green onions and capers
13
Drizzle 2 tablespoons oil and 2 tablespoons lemon juice over
14
Top with arugula
15
Serve warm or at room temperature with pita wedges
16
Combine water, peas, bay leaves and garlic in heavy large saucepan
17
Bring to boil, skimming foam off top of water
18
Reduce heat to medium-low; simmer uncovered until thick, whisking often, about 1 hour
19
Cool slightly
20
Discard bay leaves
21
Whisk 3 tablespoons oil and 2 tablespoons lemon juice into pea mixture
22
Season with salt and pepper
23
(Can be prepared 8 hours ahead
24
Cover and refrigerate
25
Bring to room temperature before serving
26
) Transfer mixture to platter
27
Sprinkle with green onions and capers
28
Drizzle 2 tablespoons oil and 2 tablespoons lemon juice over
29
Top with arugula
30
Serve warm or at room temperature with pita wedges