The weather in Zahara de la Sierra this time of year is as changable as the moods of a woman.One day warm and sunny the next windy and cold with driving rain.This morning the clouds hang low on the mountain peaks and the lake is the color of split pea soup.Or so I imagine being color blind.For this recipie I use morrocan spit pea (darna) but any will work.
1/2 kilo Darna split peas.
8 cloves of garlic,sliced.
1 leek,diced
2 green padron chillies
2 dried ñora peppers.soaked in water then sliced.
1/2 cup diced serrano or Iberican ham.( leave this out if your vegetarian)
1 Tb smoked paprica.
2 litres of chicken stock.( or veg stock )
extra virgin olive oil
salt and pepper.
Heat about 2 Tb of oil in a heavy bottom pot and when it starts to smoke add the paprica then the garlic ,leeks,and peppers.Saute these for about a minutes then add the ham.move this around for another minutes then add the split peas and the stock and bring to a boil.Once boiling reduce heat to a simmer and cook untill tender (about an hour.)As with all legumes,add salt and pepper last to season.Adding salt at the begining makes them tough.
1/2 kilo Darna split peas.
8 cloves of garlic,sliced.
1 leek,diced
2 green padron chillies
2 dried ñora peppers.soaked in water then sliced.
1/2 cup diced serrano or Iberican ham.( leave this out if your vegetarian)
1 Tb smoked paprica.
2 litres of chicken stock.( or veg stock )
extra virgin olive oil
salt and pepper.
Heat about 2 Tb of oil in a heavy bottom pot and when it starts to smoke add the paprica then the garlic ,leeks,and peppers.Saute these for about a minutes then add the ham.move this around for another minutes then add the split peas and the stock and bring to a boil.Once boiling reduce heat to a simmer and cook untill tender (about an hour.)As with all legumes,add salt and pepper last to season.Adding salt at the begining makes them tough.
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