Aine Carlin's Carlin Pea Chilli Bowl

British Carlin Peas Dried Peas Grains and Seeds Hearty Hemp New World Peas Pulses Stews Vegan Vegetarian Whole Hemp Seed Whole Peas

March 10, 2016

When we first came across food writer Aine Carlin we couldn't resist sending her some of our carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!)

We discovered Aine Carlin on Twitter, where she shares beautiful pictures of her simple, easy to follow vegan recipes. Many are featured in her recent book, The New Vegan.

Ingredients

1 tbsp olive oil
2 red onions
1 heaped tsp garlic puree or 3 garlic cloves
1 tsp red vinegar
pinch of brown sugar (optional)
1 x 400g canned chopped tomatoes
1 tbsp tomato puree
1 x 400g canned carlin peas
2 heaped tsp harissa paste
1 birds eye chilli
100g fresh spinach
salt and pepper
to serve: avocado, hemp seeds and tortilla chips

Method

Heat the olive oil in a heavy-based saucepan, finely dice red onion and add to pan.
Season and sweat until the red onion begins to soften before adding the garlic puree. cover and cook until the red onion is transparent. add the red wine vinegar and pinch of sugar (if using) and gently sweat for a few minutes further.
Add the canned tomatoes, tomato puree and season generously. fill the empty with water or vegetable stock and swill out any excess juice into the pan. simmer gently for around 40minutes breaking the tomatoes up with the back of a spoon.
Drain and rinse the carlin peas and add to the sauce along with the harissa paste. finely mince the chilli and add to pan. check for seasoning and simmer for a further 20minutes.
Finely chop the spinach and add to the pan. simmer for an additional 10-15minutes until it has fully wilted. check for seasoning and serve.
Divide the chilli between 2-3 bowls and top with sliced or mashed avocado, a smattering of hemp seeds and a side of tortilla chips.

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