Rosemary Split Pea Potato Salad

Preparation

Prep Time: 10min | Cook Time: 55min

1. Bring the broth to a boil before adding split peas.
2. Reduce heat and simmer until cooked through but still slightly firm, about 25-30 minutes.
3. Heat large cast-iron pan over medium on stove with of the chili oil.
4. Add shallots, stir and let cook, covered for 3-5 minutes
5. Add the halved potatoes, stir, cover and reduce heat to just below medium. Let cook for 5 minutes.
6. Add the rosemary, chili flakes, salt and pepper, and stir well.
7. Cook, covered, on the stove top an additional 25 minutes, stirring every 5 minutes, and adding water as needed to keep potatoes from sticking OR bake potatoes in the same pan in the oven (uncovered) for an additional 20 minutes at 350 F. 
8. Mix potatoes, split peas and arugula and serve.

Notes

Nutritionals are per serving.