Moorish Mushy Peas with Harissa

Moorish Mushy Peas with Harissa

by Jenny Chandler

Spice up your Traditional Mushy Peas with Jenny's Chandler quick but delicious recipe to add a little Moorish pizzazz to good old British marrowfat peas.

Once you’ve cooked up a batch of mushy peas you’ll begin to realise how adaptable they are. Here’s a simple way of giving a bit of Moorish pizzazz to the classic recipe.

Some serving ideas:

  • Top with a soft boiled egg
  • Sprinkle over chunks of feta and plenty of fresh mint
  • Serve with a salad of blanched french beans, cherry tomatoes, capers and diced shallot.
  • Purée to a smooth paste, adding the harissa to taste and eat as you would hummus.

Makes 6 portions as a side, 3 to 4 as a light main


  • 300g Cooked Classic Mushy Peas
  • 1 to 2 cloves Garlic
  • 2 tbsp Cumin Seeds
  • Juice of 1 Lemon,
  • 3 tbsp Extra Virgin Olive Oil
  • Harissa to taste (about 1 tbsp per person)


  1. Crush the garlic to a smooth, fine paste.
  2. Toast the cumin seeds in a dry frying pan until you are enveloped in their nutty aroma and then remove from the pan at once. Crush the seeds with a pestle and mortar or whizz in a spice mill until coarsely ground.
  3. Stir the garlic, cumin, lemon juice and extra virgin olive oil into the peas. (Yes, I know that they already have some oil but these need to be especially creamy.) Taste and add more salt if required.
  4. Serve with a little harissa swirled into the peas, or on the side if you’re not sure how spicy everyone likes their food.

Jenny Chandler
Jenny Chandler


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

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.

Read More

Mushy Pea, Parsnip & Potato Cakes
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

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.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

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.

Read More