Split Pea Purée with Pita Wedges
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 bay leaves
- 1/4 cup thinly sliced green onions
- 4 tablespoons fresh lemon juice
- 5 1/2 cups water
- 1/4 cup drained capers
- Carbohydrate 33 g(11%)
- Fat 12 g(18%)
- Fiber 13 g(52%)
- Protein 12 g(24%)
- Saturated Fat 2 g(8%)
- Sodium 129 mg(5%)
- Calories 279
Preparation Combine water, peas, bay leaves and garlic in heavy large saucepan. Bring to boil, skimming foam off top of water. Reduce heat to medium-low; simmer uncovered until thick, whisking often, about 1 hour. Cool slightly. Discard bay leaves. Whisk 3 tablespoons oil and 2 tablespoons lemon juice into pea mixture. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Transfer mixture to platter. Sprinkle with green onions and capers. Drizzle 2 tablespoons oil and 2 tablespoons lemon juice over. Top with arugula. Serve warm or at room temperature with pita wedges.
Preparation Combine water, peas, bay leaves and garlic in heavy large saucepan. Bring to boil, skimming foam off top of water. Reduce heat to medium-low; simmer uncovered until thick, whisking often, about 1 hour. Cool slightly. Discard bay leaves. Whisk 3 tablespoons oil and 2 tablespoons lemon juice into pea mixture. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Transfer mixture to platter. Sprinkle with green onions and capers. Drizzle 2 tablespoons oil and 2 tablespoons lemon juice over. Top with arugula. Serve warm or at room temperature with pita wedges.
