For 6 people
Preparation time: 10 minutes
200 g cooked split peas (80 g dry)
50 g onions
1 small tomato
3 or 4 cloves of garlic
1⁄2 teaspoon of Tex-Mex spice blend (cumin, cilantro, cayenne pepper)
4 tablespoons of olive oil
1 lime juice
Salt, freshly ground pepper
Sliced country bread
Preparation
1.Peel the onions and cut them very finely.
2.Put a spoonful of olive oil in a small saucepan, add the onions, simmer for 4 or 5 minutes, covered without browning them.
3.Add the crushed garlic and spices. Simmer for 5 minutes, still covered.
4.Wash and cut the tomato into small cubes.
5. Squeeze a lemon juice.
6.In a mixing bowl, put the split peas with the aromatic preparation, the diced tomato and the lemon juice.
7.Mix roughly enough until you get a green spread like guacamole.
8.Season and taste. Rectify according to your taste.
Culinary tip
Camole peas can be served as a toast on toast or eaten with crunchy seasonal vegetables.
Good to know
How to cook split peas
To have 200 g of cooked split peas, start with about 80 g of dry product. Optional soaking: 1 hour in 2 volumes of water promotes digestion. Rinse with cold water. Cook, starting with cold water in 2 and a half volumes of unsalted water.
Indicative cooking time after boiling
60 minutes with the lid on low.