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Categories:
peas oregano extra-virgin olive oil extra-virgin olive oil salt onion tomatoes tomato paste ground cinnamon bay leaf red wine vinegar capers
Viewed: 29 - Published at: 9 years agoIngredients
- 1 cup yellow split peas, picked over and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon extra virgin olive oil, plus
- 1 tablespoon extra virgin olive oil, divided
- salt & freshly ground black pepper, to taste
- 1 medium onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 2 teaspoons capers, rinsed and drained
Method
- Place split peas in a deep saucepan.
- Add cold water to cover peas by at least 2 inches.
- Bring to a boil over medium-high heat.
- Reduce heat to a simmer and cook gently 45 to 50 minutes, stirring occasionally with a wooden spoon, until peas are soft and almost dry.
- (Add 1/4 cup water, if needed, to keep peas from sticking.)
- When peas are soft, stir in oregano and 1 teaspoons oil.
- Season to taste with salt and pepper.
- Transfer to a wide, shallow dish.
- While split peas are cooking, make the sauce.
- Heat remaining oil in a medium non-stick skillet over medium-high heat.
- Saute onion until golden, about 6 minutes.
- Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water.
- Simmer until tomatoes break down, about 10 minutes.
- Remove bay leaf.
- Mix in vinegar and capers.
- Season to taste with salt and pepper.
- Spread sauce evenly over cooked peas.
- Set aside to cool to room temperature.
- Serve, or cover and refrigerate for up to 24 hours.
- Bring to room temperature before serving.
