Split Pea Purée with Pita Wedges Recipe

Split Pea Purée with Pita Wedges Recipe

  • 5 1/2 cups water
  • 1 1/2 cups dried yellow split peas
  • 2 bay leaves
  • 1 garlic clove, peeled, flattened
  • 5 tablespoons olive oil (preferably extra-virgin)
  • 4 tablespoons fresh lemon juice
  • 1/4 cup thinly sliced green onions
  • 1/4 cup drained capers
  • 1 cup chopped arugula
  • Pita bread wedges
  1. 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.
  2. 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.)
  3. 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.
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