Fave e Cicoria (Puglian Split Pea Puree with Braised Chicory)
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Ingredients
- 300 g yellow split peas
- 50 ml extra virgin olive oil
- 3 garlic cloves
- 400 g chicory
- 700 ml vegetable stock
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 18.9 g
- Carbohydrate
- 44.1 g
- of which sugars
- 4.1 g
- Fat
- 12.7 g
- of which saturates
- 1.8 g
- Fibre
- 11.5 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the yellow split peas and place in a saucepan with the vegetable stock and 2 of the garlic cloves. Bring to the boil, then simmer for 35-40 minutes, stirring occasionally, until the peas have broken down and are soft.
- 2
Mash or blitz the peas to a rough puree, adding a splash of water if needed, and season.
- 3
Meanwhile, heat half the olive oil in a frying pan, add the remaining garlic and the chilli flakes, and cook for 1 minute.
- 4
Add the chicory and cook for 5-6 minutes until wilted and tender.
- 5
Spoon the puree onto plates, top with the braised chicory, and drizzle with the remaining olive oil to serve.
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