Yellow Split Peas With Garlic – Greek Fava Scordalia - Vegan xp

[Guest guest]

* Exported from MasterCook *

<?xml:namespace prefix = o ns = " urn:schemas-microsoft-com:office:office " />

Yellow Split Peas With Garlic – Greek Fava Scordalia - Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yellow split peas -- pickled over and rinsed

2 bay leaves

2 teaspoons salt

4 garlic cloves -- (4 to 6)

1/2 cup extra-virgin olive oil

3 tablespoons red wine vinegar -- (3 to 4)

3 tablespoons dry white wine -- (3 to 4)

2 tablespoons dried oregano -- crumbled, plus more for garnish

freshly ground black pepper

All or a few of the following toppings:

1 cup chopped fresh cilantro

2 tablespoons Kalamata olives -- (2 to 3), pitted and chopped

4 oil-packed sun-dried tomatoes -- drained and coarsely

chopped (4 to 5)

1 medium tomato -- cored, peeled, seeded, diced and drained

2 sprigs arugula -- coarsely chopped or to taste

2 sprigs purslane or fresh flat-leaf parsley -- coarsely chopped

or to taste

extra-virgin olive oil

 

 

 

 

Place the split peas in a large pot, add water to cover by 4 inches and bring to

a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add

the bay leaves and simmer for 40 minutes more, stirring occasionally and adding

a little warm water as needed to keep the peas covered as they cook. Add 1

teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are

soft and almost dry.

 

Puree the peas with a stick (immersion) blender, or transfer to a food processor

and puree. Let the puree cool completely; it will thicken considerably.

 

In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a

smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate

the garlic. Or use a blender or a small food processor.

 

In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3

tablespoons each vinegar and wine, the oregano and pepper to taste, stirring

vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover

and refrigerate for at least 3 hours, or overnight.

 

If the skordalia seems too thick, add a little vinegar, wine or water to thin.

Spread on a large plate, sprinkle with oregano, garnish with toppings of your

choice and serve.

 

Serves: 4 main servings or 6 to 8 side dishes

 

*Instead of yellow split peas, you can also make this with dried peeled fava

beans or with the same amount of cooked mashed chickpeas or white beans, such as

cannellini.

 

Source:

" www.gourmet.gr/greek-recipes "

S(MC format by Chupa Babi):

" 03.02.04 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 860 Calories; 46g Fat (45.9% calories

from fat); 31g Protein; 91g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol;

1507mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0

Fruit; 9 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 5096 0 0 0 0 0 0 0 0 0 0 0 1448 0 0 4662 0 0 0 0