Moroccan Yellow Split Pea Puree

As I was driving home tonight and contemplating dinner, I realised I haven’t had split peas in a while.  One of my comfort recipes when I was away at university was this split pea puree.  Really simple, and you could leave the split peas to boil while getting homework done, the recipe really hit the savory spot and was healthy to boot.  Split peas are low on the glycemic index, and high in protein.  I just think they’re delicious.

The lemon makes a really big difference to the original recipe.  Here, I wanted a little extra spicy-roundness, and thought the Belazu Rose Harissa in my fridge would make for a nice change of pace.

I like to eat it on its own as a main course, and it would be great served with the Best Kale Ever.  Tonight, for simplicity’s sake, it was a dip for pita.

Moroccan Yellow Split Pea Puree with Rose Harissa

Adapted from Madhur Jaffrey’s World Vegetarian, Serves 6

• 1 c. yellow split peas, (picked over and well-rinsed)
• 3 c. water
• 3 cloves garlic, whole and unpeeled
• 1/2 tsp. turmeric
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 2 tsp. rose harissa (if you can’t find it, use cayenne in the final sprinkling)
• lemon wedges
• olive oil

In a medium pot, bring split peas, garlic, turmeric, and water to a boil over medium heat.  Turn heat down to low, cover the pan, and let simmer for 40 minutes, until the split peas are tender.

With a potato masher or fork, mash the garlic against the side of the pot, removing the skins.  Mash the split peas until you have a coarse purée.  Add salt, a drizzle of olive oil, 1/4 tsp. cumin, 1/4 tsp. paprika, and the harissa.  If the purée is too thick, thin it out with a few extra tablespoons of water.

Serve two people in a bowl, each double-serving sprinkled with 1/4 tsp. cumin, 1/4 tsp. paprika, and a drizzle of olive oil.  (Or you can serve it family-style in one larger bowl and share!)  Serve hot, with the lemon wedges, and enjoy!