Zingy Carlin Peas & Seasonal Greens

Autumn Carlin Peas Peas Pulses Rapeseed Oil Salad Salads Vegan Vegetarian Winter

January 07, 2024

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

Warm the carlin peas through in their cooking stock ( in a pan or microwave, whichever is easiest)
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.
Add the greens which will, ideally, still be slightly damp from washing. The pan will sizzle and pop as you stir the leaves.
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).
Stir well, spoon into soup bowls, and serve straight away

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