This versatile vegetarian dish is a splcy version of traditional ham and split pea soup. Crunchy cashews add texture and salty flavor, and serve as the protein in this dish.
For 4 people
In a large saucepan, heat oil over medium-high heat. Add onions, carrots, and garlic and cook, stirring often, until onions are golden brown, 8-10 minutes. Stir in split peas, wine, tomatoes and broth. Bring to a boil, cover and reduce heat to low. Cook until peas turn soft, 50-60 minutes. Stir in mustard, paprika, garlic salt and Worcestershire. Add cashews and cook 5 minutes. Serve hot with hot sauce on the side.