Split Pea & Squash Stew
What is winter without hearty, wholesome food? Maybe it’s because I’m totally obsessed with food, but when I think of winter I think getting home from a freezing walk and warming up with a boiling hot dinner that’s likely to burn my mouth. Perfect. I know it’s not the prettiest, but winter is all about messy, “slop.” The word sounds awful, yet (if you do it right) the finished product tastes amazing and it warms up your soul. Fan of one pot food you’ll love my Coconut Dhal, Spicy Mexican Cornbread Cobbler or Maple Pecan Sweet Potato Pie.
This time around, The Hungry Herbivores have knocked up a delicious, homely Split Pea & Pumpkin Stew. In fact, this recipe was supposed to be a soup. Just before I started to blend up the chunky stew, I realised it looked too good as is. I stopped, and realised I love a bite to dinner and put the blender away. No regrets.
Cooking yellow spilt peas from dry is not only a lot easier than soaking other beans and pulses overnight (who got time for that?!) but it’s super cheap and efficient! Yellow Split Peas are what I usually use in my Dhals. They have a slight nutty flavour and retain a little bite when cooked though, which works perfectly with the soft squash that creates a thick puree!
Best thing about this recipe? It’s made in one-pot. No roasting tin, no frying pan. It’s a chuck it in job, that’s perfect for lazy days. Once all the ingredients are boiling, let it cook on the hob for 50 minutes or so, letting the squash become squishy and sweet, while the split peas soften yet still hold a beautiful bite.
It’s important to pick a good pumpkin or squash! Butternut squash is my go to, but try out some different ones, since there are so many in the shops right now! Avoid the bland tasting, watery squashes since your stew won’t be too flavoursome!!
Please do try out the recipe. Get your cosy clothes on, put a long on the fire and serve this steaming hot alongside a vegan dark hot chocolate! Bliss!
- 8oz (225g) Squash*, diced and peeled
- 1½ cups Yellow Split Peas, rinsed
- 2 tsp miso paste
- 4 garlic cloves, minced
- 2" inches ginger, minced
- 2 bay leaves
- 1 tbsp. olive oil
- In a large jug, mix the miso paste with 3 cups of boiling water. Set aside.
- In a large, heavy-bottom pot add the olive oil and heat over med-high.
- Add the garlic and ginger to the pot and let fry for about a minute.
- Next, put all of the squash into the pot and stir together with the garlic and ginger. Fry for about 3-4 minutes.
- Pour in the Yellow split peas, miso stock and the bay leaves. Stir together and bring to a boil.
- Once boiling, reduce to a simmer and let cook for about 45 minutes, stirring occasionally at the start, then more frequently towards the end. You want the squash to cook down into a puree with the help of your stirring to mash it into the stew.
- The split peas should be cooked through, but still have a little bite to them.
- Serve with Roasted Pumpkin Seeds