Hodemedod’s Carlin peas are a British-grown pulse that have a nutty, robust flavour.
Also known as Bury Black Peas or Parched Peas, they are traditionally eaten just boiled with plenty of malt vinegar, salt, and pepper (also great with a bit of butter) on bonfire night.
They can also be used anywhere that chickpeas or lentils would be used.
Cook them according to the packet instructions- always make sure they are covered with enough water. Once they’re cooked, leave them in their cooking liquid (so they don’t dry out). The liquid can be added to stews and curries along with the peas.
Recipe ideas:
- Curries, such as dhal makhani, or instead of chick peas in a chana masala (recipe below)
-Chopped or blend them slightly and mix with mushrooms for a veggie ‘mince’ in a chilli
-Baked in a tomato sauce with smoked paprika and molasses for ‘baked beans’
-Drained peas can be fried with cauliflower, capers and breadcrumbs as topping for soup or salad
-Fry or roast them with spices for a nutritious snack
Plenty more recipes here
Carlin Pea Curry
For the paste:
· 2 medium white onions
· 8 cloves of garlic
· 3-inch piece of peeled ginger Blend together (with water as needed) to form a paste For the whole spices
· 1 clove
· 5 peppercorns
· 2 bay leaves
· 3 cardamom pods (crush slightly)
· 1 tsp cumin seeds
· 1 inch piece of cinnamon
· 1 dry chilli or 1tsp of chilli flakes For the ground spices:
· 1 tsp turmeric
· 2 tsp cumin powder (ground from seeds if possible)
· 2 tsp coriander powder (ground from seeds if possible)
· 2 tsp garam masala Other:
· Vegetable oil
· Tinned plum tomatoes (blended)
· Around 400g cooked Carlin Peas (or chickpeas)
· Salt
1. In a large saucepan, add a few tablespoons of oil and heat
2. When the oil is hot, add the whole spices and cook for 1-2 minutes. They will sizzle but be careful not to burn.
3. To the whole spices, add the ground spices and cook for another 1 minute
4. Add the onion, garlic and ginger paste and stir in. Cook with the lid on a medium heat for 5 minutes.
5. Remove the lid and cook for another 5-10minutes (but even longer is better). The onions will become darker and sticky.
6. Add the blended tinned tomatoes, mix in and cook for another 5 minutes with the lid on.
7. Remove the lid and cook for another 5-10minutes (but longer is always better)
8. Add the cooked Carlin peas, around 2tsp of salt and about 300ml of water (it may need more or less).
9. Leave to cook on a low/medium heat for as long as possible but at least 10 minutes (around 20-30minutes is good)
10. Serve straightaway, or reheat the next day when it always tastes better!