3 scallions—white and pale green parts cut into 1/2 inch pieces, green tops
1 garlic clove, minced
1/2 teaspoon ground cumin
Salt and freshly ground pepper
Hot sauce, for serving
How to Make It
In a large saucepan, combine the water, split peas, turkey and bay leaf and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the peas have dissolved and the stew has thickened, about 1 hour. Discard the bay leaf. Transfer the turkey to a large plate and when cool enough to handle, remove all of the meat and cut it into bite-size pieces. Discard the bones and skin. Add the turkey meat back to the stew.
In a medium skillet, heat the oil. Add the scallion pieces, garlic and cumin and cook over moderate heat until fragrant, about 2 minutes. Scrape the mixture into the stew and season with salt and pepper. Garnish each serving with sliced scallion tops and serve with hot sauce.
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