Ingredients
2
teaspoons vegetable oil
1/2
teaspoon cumin seed or 1/4 teaspoon ground cumin
1/4
teaspoon ground turmeric
2
jalapeño chilies, seeded and finely chopped
3
cups cauliflowerets (1 pound)
2
cups cooked yellow split peas
1/4
cup Progresso™ chicken broth (from 32-oz carton) or vegetable broth
2
cups frozen sweet peas, thawed or 1 can (15 oz) Progresso™ black beans, drained, rinsed
Preparation
Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
