Split pea, chorizo and silverbeet
Photo by Babiche Martens
|2 Tbsp||Olive oil|
|2||Chorizo sausages, diced|
|1||Onion, finely diced|
|2||Carrots, finely diced|
|1 Tbsp||Fresh ginger, (freshly grated)|
|2||Celery stalks, finely diced|
|1 cup||Green split peas|
|1 Ltr||Chicken stock, (or vegetable stock)|
|1 to taste||Salt & freshly ground pepper|
|2 cups||Silverbeet, (finely chopped)|
- Heat a large saucepan, add the olive oil and chorizo. Stir for a few minutes to bring out the flavours, then add the onion, carrot, celery and ginger. Cook while stirring for 5 minutes or until the vegetables are tender and golden.
- Add the split peas, vegetable stock and seasoning. Simmer for 30 minutes or until the split peas are tender.
- Add the silverbeet and cook for a further 5 minutes before ladling into warm bowls and adding a swirl of cream.