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Split Pea Purée with Chicken and Vegetables

A taste of childhood — wholesome and quick! Split peas cooked in a slow cooker come out so tasty. The purée turns out tender and velvety, with the flavor of the vegetables and chicken and a bright little tang from the tomato. You can swap the vegetable oil for butter to make the flavor even richer. Top with fresh herbs and croutons and serve.

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Pea puree with chicken and vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 7 g
Fats 10 % 2 g
Carbohydrates 55 % 11 g
93 kcal
GI: 100 / 0 / 0
    1. Rinse the split peas with water. If the peas are on the older side, soak them in cold water overnight. If your kitchen is warm, keep them in the refrigerator so they don't sour. 2. Grease the bottom of the slow cooker with oil and add the rinsed peas, chicken, and vegetables. Season with salt to taste and add the dry spices. Pour in the water and cook on the "stew" setting for 2 hours. 3. Transfer to another pot and mash — you can use a blender or just a potato masher.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Dried green peas, boiled whole - 340  kcal/100g
  • Crushed raw peas without seed coating - 348  kcal/100g
  • Crushed boiled peas - 115  kcal/100g
  • Turkish peas, dried, uncooked - 360  kcal/100g
  • Dried, uncooked cow peas - 343  kcal/100g
  • Dried boiled cow peas - 76  kcal/100g
  • Dried peas - 322  kcal/100g
  • Peas - 298  kcal/100g
  • Garlic - 143  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table salt - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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