Indian green pea stew

Ingredients for 4 servings:

• 300 g peas, green, dried
• 2 tbsp rapeseed oil
• 1.2 liters of vegetable broth
• ¼ tsp baking soda or baking powder
• 100 g onion(s), peeled
• 200 g carrot(s), peeled
• 300 g potatoes, peeled
• 3 medium-sized garlic cloves
• 1 tsp ginger, freshly grated
• ½ tsp turmeric powder
• ½ tsp cumin, freshly ground
• ¼ tsp Pul Biber
• 1 tsp curry powder
• e.g. organic lemon(s), the juice
• some lemon zest
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

vegan

Soak the peas in cold water for about 8 hours, e.g., overnight. Finely dice the onions, carrots, and potatoes. Mash or finely dice the garlic. Drain the soaked peas and rinse them thoroughly. Heat the oil and fry the onions until they begin to brown. Deglaze with the stock and add the peas. Stir in the baking soda, bring to a boil, and simmer gently for about 20 minutes. Add the carrots, potatoes, and spices (without the lemon), and continue cooking until the peas are tender. Add a little more stock, if desired. Season the stew with lemon juice, a little lemon zest, salt, and pepper. Serve with flatbread, baguette, or brown bread.