Split pea, chorizo and silverbeet

Babiche Martens

Ingredients

2 Tbsp	Olive oil
2	Chorizo sausages, diced (Main)
1	Onion, finely diced
2	Carrots, finely diced
1 Tbsp	Fresh ginger, (freshly grated)
2	Celery stalks, finely diced
1 cup	Green split peas
1 Ltr	Chicken stock, (or vegetable stock)
1 to taste	Salt & freshly ground pepper
2 cups	Silverbeet, (finely chopped)
4 splashes	Cream

Directions

1. Heat a large saucepan, add the olive oil and chorizo. Stir for a few minutes to bring out the flavours, then add the onion, carrot, celery and ginger. Cook while stirring for 5 minutes or until the vegetables are tender and golden.
2. Add the split peas, vegetable stock and seasoning. Simmer for 30 minutes or until the split peas are tender.
3. Add the silverbeet and cook for a further 5 minutes before ladling into warm bowls and adding a swirl of cream.