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Moorish Mushy Peas with Harissa

Moorish Mushy Peas with Harissa

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Moorish Mushy Peas with Harissa
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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

Ingredients

  • 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)

Method

  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

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