This is one of those simple dishes that can make you feel really good about the world.
While we don’t usually insist on the homemade stock in our recipes, this is one where we’re happy to bang on about it! When you have a dish with so few ingredients, their quality really matters (not to mention the added nutrition a good homemade stock will bring to the table).
This recipe is easily made vegan if using vegetable stock. We like to use 100% buckwheat noodles, and if you are gluten-free, ensure you do the same as many brands of buckwheat noodles are made in combination with wheat flour.
- 1 1/5L - homemade or fresh shop-bought chicken stock or vegetable stock
- 250g - yellow split peas
- 100g - buckwheat noodles
- 2 - large handfuls silverbeet leaves, roughly chopped
- In a pot, bring 1.25 L of the stock to the boil, reserving the rest.
- Once boiling, add the split peas. Cover with a lid and simmer for 20 minutes until the peas are tender but still have some bite. Add the rest of the stock if it’s in danger of drying out.
- While the split peas are cooking, cook the noodles according to packet instructions, until tender. Drain and set aside.
- Once the split peas are tender, add the silverbeet. Cook for a further few minutes until the leaves have wilted.
- Toss the split pea and silverbeet mixture with the noodles and serve.
** We suggest using our recipe for homemade Vegetable Stock, find the recipe here.