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Digital Subscriptions > Vegan Food & Living Magazine > Aug-18 > Enjoy with friends Something for the weekend

Enjoy with friends Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Speed whipped yellow split peas with spicy aubergine and fennel

By Rich Harris

Serves 4 | Prep 15 mins plus soaking | Cook 1 hr | Calories 581 (per serving)

FOR THE SPLIT PEAS

350g (12oz) dried yellow split peas

1 tsp ground turmeric

3 garlic cloves, peeled

1 tsp fine sea salt

750ml (26fl oz) vegetable stock

3 tbsp extra-virgin olive oil

FOR THE AUBERGINE

4 medium aubergines

olive oil, for frying

3 garlic cloves, peeled and crushed

2 tsp cumin seeds

3 tbsp tomato purée

1-2 tbsp harissa paste

450ml (16fl oz) vegetable stock

2 tsp red wine vinegar

FOR THE FENNEL

1 large fennel bulb

a pinch of sea salt

juice of ½ a lemon

1 Rinse the split peas, then leave to soak in cold water for 1 hour. Drain, then tip into a heavy-based saucepan with the turmeric, garlic and salt. Pour over the stock and bring to the boil, then reduce the heat and simmer gently for 1 hour until almost all the liquid is absorbed.

2 Meanwhile, prepare the aubergine. Cut each one widthways into thirds, then slice each piece into wedges. Heat a splash of oil in a deep frying pan and fry, in batches, over medium heat for about 10 minutes until golden, transferring to a plate lined with kitchen paper as you go. Return all the aubergine to the pan, then increase the heat, add the garlic and fry for 2 minutes. Sprinkle in the cumin seeds and fry for 1 minute, then add the tomato purée and harissa to taste and fry for 2 minutes.

3 Pour over the stock – it will bubble up viciously, so stand back to avoid getting splattered – and cook for 3-4 minutes until the liquid is mostly absorbed. Remove from the heat and stir in the vinegar.

4 Thinly slice the fennel on a mandolin or using a very sharp knife, then toss with the salt in a bowl. Massage the fennel for a minute or so until it begins to soften slightly, then squeeze over the lemon juice.

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About Vegan Food & Living Magazine

Looking for some al fresco recipes to make your vegan barbecues and picnics more exciting this summer? Look no further than the August issue of Vegan Food & Living as we have ideas for burgers salads, quiche and beyond. Also this issue we share the best dishes to cook up on a camp fire, reveal how you can get involved in World Plant Milk Day 2018, share 23 remarkable facts about honeybees and why you shouldn't eat honey, plus how you can put together nature's best first aid kit.