Zingy Carlin Peas & Seasonal Greens

Zingy Carlin Peas & Seasonal Greens

by Jenny Chandler

Dried peas aren't just about hearty, hefty, traditional dishes, as Jenny Chandler shows in this fresh, light and vibrant dish. You can use any seasonal greens here - sprout tops are particularly good, but savoy cabbage, spring greens or kale would work well too. Be generous with the garlic, ginger and chilli - this recipe is designed to zing!

You can also try:

  • Adding some cooked pearl barley or another cooked grain at the same time as the carlin peas
  • Serving on top of a bowl of brown rice, naked oats, pearl barley or quinoa.
  • Topping with toasted hemp, linseed, camelina or sesame seeds.

Serves 4

Ingredients

  • 400g cooked Carlin Peas
  • 200ml Carlin Pea Cooking Broth
  • 1tbsp Rapeseed Oil
  • 3cm piece of Fresh Ginger, finely diced
  • 2 cloves of Garlic, crushed
  • 1 - 2 Red Chillis ( depending on variety and your chilli tolerance)
  • 300g Leafy Greens such as Sprout Tops, Cabbage or Kale, shredded roughly and washed.
  • 2tbsp Brown Rice Miso Paste, stirred into 200 ml of warm water

Method

  1. Warm the carlin peas through in their cooking stock ( in a pan or microwave, whichever is easiest)
  2. Meanwhile heat the oil in a large frying or sauté pan and throw in the ginger, garlic and chilli, stirring until you are hit by the pungent aroma.
  3. Add the greens which will, ideally, still be slightly damp from washing. The pan will sizzle and pop as you stir the leaves.
  4. As soon as the leaves have wilted and become a really vibrant green it’s time to add the peas and their stock, along with the miso ( taking care not to boil otherwise you will bump off the live bacteria).
  5. Stir well, spoon into soup bowls, and serve straight away



Jenny Chandler
Jenny Chandler

Author



Leave a comment

Comments will be approved before showing up.


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

Crispy Fava Beans, Whipped Tofu & Red Chicory
Crispy Fava Beans, Whipped Tofu & Red Chicory

by Eden Owen-Jones

Eden Owen-Jones' light, silky and creamy whipped tofu dip is topped with split fava beans crisped in the oven to add a lovely crunch. Serve with deliciously bitter red endive leaves or spoon it over grilled radicchio.

Read More

Wild Mushroom & Barley Risotto
Wild Mushroom & Barley Risotto

by Sarah Cotterell and Aitana Infante

Sarah and Aitana use our pearled naked barley rather than traditional arborio rice for this risotto - or perhaps that should be orzotto? Barley’s nutty flavour complements the earthy mushrooms well. This recipe can be varied with other whole grains like naked oats or black barley.

Read More

Chickpea Pancakes with Creamy Mushrooms and Spinach
Chickpea Pancakes with Creamy Mushrooms and Spinach

by Amy Oboussier

Savoury pancakes like these make a decadent dinner though the pancakes are incredibly simple to make with just three ingredients - chickpea flour, water and salt. Any pulse flour would work well in this recipe.

Read More