Curried Split Pea Soup Recipe

I'm not a huge fan of pea soup, but I did have a bag of green split peas that I panic bought at the beginning of the virus insanity.

Peas are packed with protein. They really fill you up.

Quite out of the blue, it occured to me that pea soup might be a lot more interesting if it were given the Indian curry treatment with some garam masala and coconut milk.

Turns out, I was right.

I am now a fan of split pea soup.

I also used this soup as a way to utilize ingredients that were either usually discarded or getting a little old. This is no time to waste anything that might feed yourself or your loved ones.

8 ounces dry green split peas, soaked overnight
2 cloves garlic, minced
2 shallots, diced
1 jalapeno, minced
1 serrano, minced
All the not too woody ends from 1 lb of asparagus, sliced small
Leftover stalks from 1/2 lb fresh kale, sliced small
Few ounces leftover spinach leaves
2 tsps garam masala
2 tsps aleppo pepper
2 tsps garlic powder
1 1/2 tbls salt
2 tsps black pepper
3 tbls ol…

Meidterranean Couscous (Vegetarian/Vegan)

I got turned onto Near East products because they're often on sale and they are mostly vegan. Not all are, but a lot. I also love that they have a curry flavor. I guess I could buy my own curry powder or curry spices, but it's so much easier just to use their pre-made box. Their mediterranian curry couscous is one of my favorites and as far as I can tell it's both vegetarian and vegan.

Best of all it's easy and fast to make. Maybe 10 minutes from start to dinner plate. Of course the trick to eating pre-fab foods such as this is to add some vegetables and beans. Just couscous isn't going to fill you up.

But it's still very simple and quick.

The other day I made my couscous with broccoli and chick peas. Super easy.

1 box Near East Meditteranian Curry Couscous
5 cloves garlic, peeled, sliced in half or quarters depending on size
1/4 cup frozen broccoli
1/2 cup canned rinsed chick peas (garbanzo beans)
1 tsp olive oil

To a small pot add the water indicated on the couscous package, olive oil, couscous spice packet and your garlic clove slices.

To quickly remove garlic from its shell you can use a big knife on its flat side to smash it or you can just pinch and twist the garlic between your fingers. Pinch hard and you'll easily and quickly have fresh cloves of garlic. I do this often, when I'm feeling lazy and don't want to have to clean up the cutting board. It's especially useful in cases like this where the garlic won't be chopped small. Just slice is a few times on your dinner plate instead of having to clean something else.

Cover. Set to high heat and bring to a boil.

Just before water is about to come to a boil add broccoli and chick peas. This will slow down the boiling process. Leave on high and let come to a boil again.

This time when water is at full boil, turn off heat, stir in couscous, cover and let sit 5 minutes.

When you uncover your couscous after the 5 minutes have elapsed it will be soft and moist. Sitr and fluff with a spoon or fork.

I really love garlic, so I find the addition of all that extra garlic to be perfect. Your tastebuds make want less. But try it this way first. The garlic melllows during the cooking. Turns bright yellow and really mingles into the flavors of the overall dish thanks to the addition of a little fat.

Also try this dish with fake ground sausage from lightlife. That's how I ate some of my leftovers. Really good stuff. A very good combination. Read about it in my other post.