Moorish Mushy Peas with Harissa

November 10, 2017

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

Crush the garlic to a smooth, fine paste.
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.
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.
Serve with a little harissa swirled into the peas, or on the side if you’re not sure how spicy everyone likes their food.

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Spill the beans!

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