Ingredients for about 4 people:
about 300 g dried peas
250 g potatoes
1 leek
250 g carrots
1 stick of celery
1 onion
1 clove of garlic
a few coriander seeds
1 pack of smoked tofu
1 tablespoon coconut oil
smoked paprika
savory
thyme
cumin
chilli flakes
ginger powder
a good 1 litre vegetable stock
1 bay leaf
tamari or shoyu
herb salt
freshly ground black pepper
In addition:
a little soy cream
Method:
1. For the pea stew, wash the dried peas thoroughly under running water using a sieve and leave to soak in fresh water overnight. The next day, once they have swollen, drain off the soaking water and then cook the dried peas – depending on the variety – for about 1 hour, i.e. until they are soft.
2. In the meantime, scrub the potatoes with a vegetable brush, trim if necessary, and dice.
3. Trim and wash the leek, then cut into thick rings.
4. Scrub the carrots with a vegetable brush, trim and dice.
5. Wash and trim the celery stalks, then cut them into rough strips.
6. Peel and finely chop the onion.
7. Peel the garlic, remove the central germ, then finely chop the garlic.
8. Crush the coriander seeds in a mortar.
9. Drain the smoked tofu and cut it into rough cubes.
10. Heat the coconut oil in a deep saucepan and gently fry the diced onion with the crushed coriander seeds.
11. Add the smoked tofu, chopped garlic, smoked paprika, savory, thyme, cumin, chilli flakes and ginger powder, and continue to fry the mixture.
12. Add the cooked dried peas along with the potatoes, carrots, celery, leek and bay leaf, mix briefly whilst stirring, then deglaze with the vegetable stock.
13. Leave to simmer for about 20–25 minutes.
14. Remove the bay leaf and season to taste with the tamari or shoyu, herb salt and freshly ground black pepper.
15. Serve in soup bowls and finish with a dash of soy cream.
My tips:
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- You can also prepare a larger portion. When reheated, the stew tastes even more flavourful.
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- This recipe can also be made with other dried pulses
Product description:
Organic shops mainly stock yellow or green dried peas. However, white, brown, grey, red, purple and marbled varieties are also available. Unpeeled varieties have the advantage of being particularly high in fibre. They are also available in a peeled form, as this makes them cook faster and makes them easier to digest. Dried peas, which can be bought split or halved, are sold as split or half peas. They are rich in protein and fibre. They are mostly used in soups, stews and purées. However, there are many other Middle Eastern recipes in which you can enjoy them.
