Plant-based

Persian Split Pea & Aubergine

Name: Persian Split Pea & Aubergine
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Middle Eastern
Ingredients: 150g yellow split peas (dry), rinsed; 2 (600g) aubergines, 2cm chunks; 2 (300g) onions, thinly sliced; 3 cloves (15g) garlic, crushed; 1 × 400g tin chopped tomatoes; 30g (2 tbsp) tomato purée; 2g (1 tsp) turmeric; 2g (1 tsp) ground cinnamon; 3 (12g) dried limes, pierced with a knife; pinch saffron, ground and soaked in 2 tbsp hot water; 15ml lemon juice; 60ml rapeseed oil; 1 cube vegetable stock cube; 600ml water

A Persian-style stew of yellow split peas and roasted aubergine in a tangy tomato sauce with golden onion, turmeric, cinnamon and dried lime.

makes 22 blocks, about 32p each

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Illustration of a bowl of Persian Split Pea & Aubergine

Time: 1 hr 25 min15 min prep · 1 hr 10 min cook
Makes: 22 blocks
Cost per blockPer block: 32p
Calories per blockCalories: 65 kcal
Fibre per blockFibre: 2.3g

Ingredients

Batch size

blocks

150gyellow split peas (dry), rinsed
2 (600g)aubergines, 2cm chunks
2 (300g)onions, thinly sliced
3 cloves (15g)garlic, crushed
1 × 400g tinchopped tomatoes
30g (2 tbsp)tomato purée
2g (1 tsp)turmeric
2g (1 tsp)ground cinnamon
3 (12g)dried limes, pierced with a knife
pinchsaffron, ground and soaked in 2 tbsp hot water
15mllemon juice
60mlrapeseed oil
1 cubevegetable stock cube
600mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Nutrition

estimated

	1 block	3 blocks
Energy	65 kcal	195 kcal
Protein	2.5g	7.5g
Carbs	7.6g	22.8g
Fat	2.9g	8.7g
Fibre	2.3g	6.9g
Salt	0.23g	0.69g

Method

Step 1: Heat the oven to 220°C fan. Toss the aubergine with 40ml of the oil and a pinch of salt and roast on two trays, turning once, until golden. (30 min)
Step 2: Meanwhile, cook the onions in the rest of the oil in a large pan over a medium heat until deep golden (12 min). Add the garlic, turmeric and cinnamon for 1 minute, then the tomato purée. (15 min)
Step 3: Add the split peas, stock cube, water and dried limes, cover and simmer for 25 minutes. Add the tomatoes and simmer, covered, until the peas are tender but whole, adding water if needed. (20 min)
Step 4: Stir in the aubergine and saffron water and simmer uncovered until thick. (10 min)
Step 5: Squeeze the limes against the pan, then remove them. Add the lemon juice and season.
Step 6: Cool and freeze in 70g blocks.

Serve it

Saffron rice or plain basmati · Flatbread and a herb salad · Dairy-free yoghurt and cucumber

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	65	2.5g	7.6g	2.9g	2.3g	0.23g
Per 3 blocks	195	7.5g	22.8g	8.7g	6.9g	0.69g

Cook’s notes

No dried limes? Add the grated zest of 1 lemon with the split peas and double the lemon juice.
Soaking the split peas in cold water for 2 hours cuts the simmering by about 10 minutes.

Serve it

Saffron rice or plain basmati · Flatbread and a herb salad · Dairy-free yoghurt and cucumber.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 195 kcal and 7.5g protein before rice, bread or potatoes.

Persian Split Pea & Aubergine questions

Why add the tomatoes after the split peas?

Acid from tomatoes slows split peas softening, so they get a head start in plain stock. Added at the start, the tomatoes can leave them firm and chalky.

What do dried limes add?

They give a sour, slightly musky and smoky tang that is typical of Persian stews. Piercing them lets the sauce flow through; don't leave them in too long once soft, as they can turn bitter.

Can I add lamb?

Yes, this stew is often made with lamb. Brown 500g diced lamb shoulder after the onions and simmer it for 1 hour before adding the split peas, with 300ml extra water.