Spinach With Split-Peas And Coriander Tasha

• Spinach with Split-Peas
• 3 bunches cut spinach (lengthwise) - about 6 to 7 cups
• 1 piece large chopped onion
• 1 handful chopped parsley
• 2 cups homemade chicken stock/beef stock
• 1 pinch pepper
• TASHA
• 1 teaspoon butter
• 1 tablespoon corn oil
• 3 pieces minced garlic
• 1 tablespoon dry coriander

1. Heat olive oil in a medium pot and add the onions to fry until translucent - about 8 minutes on medium heat.
2. Add the cut spinach leaves, the parsley and the fresh coriander and mix it with the onions for a minute adding the chicken stock. As soon as it boils, put the heat down and cover. It should simmer for 15 minutes and you will find the spinach reducing and turning into a deeper green.
3. Add the split peas and let it simmer for another 5 to 10 minutes.
4. In the meantime, prepare the TASHA. Heat the butter and oil in a small skillet and add the garlic. As soon as it browns, add the coriander and mix with a spoon for a minute.
5. Throw the TASHA into the spinach while it is still on the stove but almost done. hear the sizzle and mix it in well. It is ready!

onion, handful, chicken, pepper, tasha, butter, corn oil, garlic, coriander

Taken from food52.com/recipes/26405-spinach-with-split-peas-and-coriander-tasha (may not work)