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Spaghetti with cumin-spiced tomato split pea sauce (v, lf)

Inspired by cumin-infused vegetables and chickpeas on Fat Free Vegan.
Serves 3.

Original post (with pictures) here.

1/2 cup uncooked yellow split peas
Drizzle olive oil
1 onion, diced
1 clove purple garlic (or any garlic), crushed
1 zucchini, chopped
1 yellow pepper, chopped
1 carrot, chopped
2 tsp cumin
1 tsp paprika
1 tsp dried oregano
1 tin tomatoes

200g spaghetti(I used beetroot flavoured but any would work)

1. Soak the split peas for at least an hour, then rinse and cover with water in a saucepan. Bring to the boil, reduce heat and simmer covered for 1 hour.
2. When the split peas are nearly cooked, saute the onion and garlic in a non-stick pan with the olive oil, until golden. Add the zucchini, pepper, carrot and herbs and cook over medium heat for 5 minutes, stirring occasionally. Reduce heat to low, add the tomatoes and cooked split peas, and allow to simmer for 15 minutes.
3. Cook your pasta according to packet directions and then serve topped with the sauce.