Spicy Pea and Spinach Recipe

This recipe comes from Cookshelf Vegetarian

1 1/4 cups green split peas
2 lbs of fresh organic spinach
4 tbs olive oil
1 onion, halved and sliced
1 tsp grated fresh ginger root
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
3 garlic cloves, minced
1 1/4 cups vegetable stock
Salt and Pepper to Taste
Fresh Cilantro
Fresh Lime Wedges

Rinse the peas under cold running water. Transfer to a mixing bowl, cover with cold water and leave to soak for 2 hours. Drain and rinse well.

Cook spinach in a large saucepan for 5 minutes until slightly wilted. Drain well and roughly chop.

Heat oil in large saucepan and saute the onion, garlic, and spices for 2-3 minutes stirring well.

Add the peas and spinach and stir in the stock. Cover and simmer for 15-20 minutes or until the peas are cooked and the liquid has been absorbed. Season with salt and pepper to taste. Chop up the desired amount of fresh cilantro and squeeze lime over the dish. Serve warm.