Coriander Split Peas
As much as I love legumes and cook with them on a regular basis, split peas are something I don’t think to cook with very often. So I challenged myself to use them in at least on recipe for this book. I’m so glad I did. They’re just as easy to cook as lentils but have a lovely mild flavour. Plus they’re super inexpensive and packed with fiber. The turmeric is optional but it adds a lovely subtle curry flavour and it has been linked to reducing cancer so I’m always on the lookout for ways to eat more turmeric.
enough for: 2
takes: 40 minutes
250g (9oz) dried split peas
450g (1lb) chicken thigh fillets, sliced
1 teaspoon turmeric (optional)
1 can tomatoes (400g / 14oz)
2 bunches coriander (cilantro)
1. Bring a medium pot of water to the boil. Add split peas and simmer for 30 minutes or until tender. Drain.
2. Meanwhile heat another medium pan on a medium high heat. Add a little oil and cook chicken, stirring every few minutes until the chicken is browned.
3. Add the turmeric (if using) and tomatoes and bring to a simmer.
4. Add the drained split peas to the tomato mixture and bring back to a simmer. Taste and season with salt and pepper.
5. Whizz one bunch of coriander with 4 tablespoons extra virgin olive oil to make a coriander oil.
6. Serve split peas with the remaining whole coriander leaves and the coriander oil drizzled over.
Variations
hot! – add a little fresh or dried chilli with the turmeric and tomatoes.
vegetarian / vegan – replace the chicken with extra split peas.
different legumes – use any legume you like. Dried beans or chickpeas will need soaking and will take much longer to cook. Lentils are a great substitute and will take a similar amount of time to cook and don’t require soaking.
turmeric alternatives – ground cumin or mild curry powder or garam masala.
different herbs – mint or basil are good.
different meat – replace chicken with sliced chorizo, or crumbled pork sausage.
more substantial – this is pretty filling as it is. But you could serve it with crusty bread or your favourite flat bread.
paleo (grain, legume & dairy-free) -serve chicken and coriander oil with roast sweet potatoes.
Waste Avoidance Strategy
split peas / turmeric / tomatoes – keep in the pantry.
chicken thigh fillets – freeze them.
coriander (cilantro) – freeze it in a plastic bag.
Add to my Old Favourite Recipes
This is wonderful! I used homemade seitan instead of chicken, added frozen cauliflower and chili flakes. I’m looking forward to leftovers for lunch!
So glad you liked it Jessica!
And very impressed you make your own seitan 😉
Jx
Note to self: 250g split peas is approximately 1 cup
Hello!
I didn’t have split peas but did have lentils so I made it with them instead and it is delicious. I’m eating my leftovers right now for dinner. Thanks for great recipes!
Laura
So glad you liked it Laura! Jx
Last night I had to run out to the store and was going to make spiced Lentils with Hummus when I got back. I asked my other half to put the lentils on to cook while I was gone. When I came back I discovered that she’d put peas on to cook, not lentils. So, tonight I’m making this with her “mistake” peas!
Love it Ellie!
You could have made the lentil dish with split peas if you wanted to as well.
Merry Christmas!
Jx
This was amazing! I didn’t have turmeric so I substituted a bit of sweet curry. I decided to serve it with sour cream (and then I tried plain yogurt- good, too) instead of the coriander oil. Love it, love it!
Awesome Kara!
It’s one of my favourite recipes from my new book. I think split peas are so underrated!
Jx