Summary

Ingredients

• 500 g peas, reen, dried, if necessary split peas
• 150 g chickpeas, dried
• 1 parsley root (s)
• 2 carrot (s)
• 4 onion (s)
• 3 clove (s) garlic
• soy sauce
• Vegetable stock powder, vegan
• salt and pepper
• Oil e.g., Olive oil, not palm oil

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Instructions

1. Soak the green peas and chickpeas in separate pots overnight. Add a handful of the green peas to the chickpeas.
2. Before cooking, put green and chickpeas in a sieve - separately! - to wash.
3. Bring the green peas and 2 peeled, coarsely chopped onions to the boil in approx. 2 liters of water. Boil the chickpeas with the handful of green peas in approx. 1 liter of water. Then simmer everything for 60 minutes.
4. Meanwhile, peel the other 2 onions, the root parsley and the carrots and cut into fine cubes.
5. When the peas have cooked for 60 minutes, heat plenty of oil in a pan or wok. Add the onions, root parsley and carrots, season with salt, pepper, fry until translucent and stir well. Add the drained chickpeas, fry again vigorously, stir, then simmer for about 15 minutes with the lid closed.
6. In the meantime, add the simmering green peas soy sauce, vegetable stock powder and the peeled, coarsely chopped garlic and puree everything finely. The result has to be a bit creamy, not a pulp, but also not too runny! Add the steamed vegetables, stir well, leave everything to stand for 15 minutes over a very low flame, stirring occasionally so that nothing cakes.