Beans Feast Plate


At the moment I’m enjoying revisiting simple dishes with big flavour. This beans plate combines the tastes of India, Africa and Greece (yes, somehow it works!). From the top, clockwise — a dollop of sheeps’ yoghurt with some mint as garnish, Ethiopian Split Peas (Kik Alicha), Black Eyed Peas with Chard, Kirsty’s Dahl and some lettuce and spinach leaves for salad. In the middle I ate Indian red raw rice which isn’t as heavy as brown rice but I think has the same nutritional content.

Ethopian Split Peas (Kik Alicha) Ingredients:
3 cups of water
1 cup of yellow split peas
1/2 a chopped onion
1 clove of garlic, minced
1 teaspoon of ground ginger
1/2 teaspoon of turmeric
1 tablespoon of ghee or olive oil

Ethopian Split Peas (Kik Alicha) Instructions:
1. Cook water and split peas together for about 30 minutes in a pot, the should soak up most of the water when cooked.
2. While you are cooking the split peas, cut up the onions and garlic.
3. Heat ghee/oil in a small frypan and add onions, garlic, ginger, and turmeric. Brown these ingredients.
4. Once the split peas are cooked and the water has been absorbed, add in the oil/spice mixture to the pot and cook for another 30 minutes on a medium/low heat, stirring often.
5. The mixture should become lumpy, like lumpy mashed potatoes.

Black Eyed Peas with Chard Ingredients:
2 cups of black eyed peas, pre-cooked (see below)
1 bunch of chard (rainbow chard is the best) or 2 bunches of English spinach
1 lemon, freshly squeezed
1 tablespoon of olive oil

Black Eyed Peas with Chard Instructions:
1. Cook the black eyed peas until soft in a large pan of water – they don’t need soaking and will cook in about 45-60 minutes.
2. When the peas are soft, add the chard/spinach and cook on a low heat for a further 5-10 minutes.
3. Season with lemon and olive oil. It’s that easy!

Ethopian Split Pea recipe borrowed from

Black Eyed Peas with Chard recipe borrowed from

2 Comments Add yours

  1. Hannah says:

    Holy wow! That looks amazing! I’m definitely feeling embarrassed about having just heated up leftover eggplant soup for me dinner now 😉 Raw red rice sounds fascinating!

  2. vegematarian says:

    Mmmmm eggplant soup sounds delicious too, Hannah! What’s the recipe?
    Raw red rice is fantastic – the only problem is that it comes from Sri Lanka so its carbon miles are high. But then again, we shouldn’t grow rice in Oz because it uses too much water. Bah! Such a dilemma!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s