Serves 3, Prep time 20 min + soaking, Cook time 1 hour

Recipe

1 C green split pea’s soaked for 2-5 hours in cold water, rinsed and drained

3 ½ C veggie stock

6 cloves garlic, sliced

1 bay leaf

1 sprig of mint

1 sprig of parsley

2 onions, diced

2 tsp fresh grated ginger

1 tsp turmeric powder

½ tsp chilli flakes

Salt and pepper to taste

Fresh coriander and mint to serve

In a large heavy bottomed pot put all the ingredients, including the whole springs of parsley and mint. Bring to the boil then simmer over a low heat until peas are very soft and water is absorbed (approx 1 hour), you may need to add extra water to get them nice and soft. If the mint and parsley sprigs haven’t completely disintegrated remove them. Taste and season with salt and

Serve the mash topped with fresh mint and coriander, alongside a green salad and popadoms.