Cocoa and paprika split peas

In the spirit of reducing food packaging and preparing ingredients in advance, I cooked up a batch of yellow split peas on the weekend. Some have been eaten plain or simply, but this cocoa and paprika mix gives a more adventurous variation. Borrowing from the concept of a mole sauce, the split peas are flavoured with cocoa powder, paprika, cinnamon and tahini. If you are in the mood for something spicy (oddly for me, I wasn't) then a dash of chilli powder would be a great addition too.

I enjoyed this with a new bread discovery - Polish sunflower seed sourdough bread - but the mix could also top rice or quinoa, fill a wrap, or balance out some sweet potato fries. Indeed, it is tasty enough to be eaten plain if you so desire.

Cocoa and paprika split peas

A delicious way to flavour split peas

Vegan

Serves 2

Author: Bite-sized thoughts

Print recipe

Ingredients

1-1/2 cups cooked yellow split peas

1 small red bell pepper, chopped

1/2 - 1 cup kale leaves, chopped or torn

1 tbsp cocoa powder

1/2 tbsp ground paprika

1 tbsp tahini

1/2 tsp cinnamon

Method

Combine all ingredients in a small saucepan and heat over medium-low heat until warmed and the pepper/kale are cooked to your preference.

Serve with bread, a grain of choice, sweet potato or alone.

Submitted to Healthy Vegan Fridays.

Are you enjoying any bulk cooked ingredients this week?

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