|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!) and quickly put our gift to good use.
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, but lots simply record her day-to-day explorations into vegan cookery and are posted on her blog, PeaSoup.
We had an extra reason to be delighted to find Aine; she shares a second name with our favourite (are we allowed favourites?) pea. So we sent her some carlins. On reflection she might have been rather taken aback by this gift, but she was as pleased as us with her namesake, loved the peas and quickly put our gift to good use making a delicious Carlin Chilli Bowl.
With kind permission we're reproducing the recipe below, but you really need to visit Aine's blog to get her full description of the recipe. While you're there you'll undoubtedly stumble across some other fantastic recipes - like this one for beetroot and fava bean dip.
Here's what Aine said about the whole experience and about the recipe:
"I apparently share my name with a pea … how cool/weird is that? Until Hodmedod’s kindly sent me some, I’d never actually come across ‘Carlin Peas’ before (also known as Black Badgers) so didn’t really know what to expect...
"Obviously I wanted to put my own spin on it though so opted for a generous dollop of harissa instead of my usual chilli spice combo (cumin, paprika, cayenne etc.) and I’m pleased to say it really worked a treat. You can easily up the spice ante with a dash more chilli if you please but one birds eye (sans seeds) was sufficient for me, especially as I didn’t want the harissa overshadowed by mega-heat. I was tempted to serve this with Hodmedods quinoa (also British grown!) but went in for my favourite chilli accompaniment instead … tortilla chips. Oh, and don’t forget that guac/avocado for added creaminess that will offset the richness of the tomato sauce."
- 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
- 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.
Leave a comment
Comments will be approved before showing up.
Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...
Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.
These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.
A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.