Hodmedod's Carlin Pea Chili Bowl
When Hodmedod's discovered food writer Aine Carlin, they couldn't resist sending her some of their carlin peas. She was delighted to find she shared her name with a pea (after all, her blog is called PeaSoup!) and quickly put the peas to good use.
- 1 tablespoon olive oil
- 2 red onions
- 1 teaspoon garlic puree or three minced garlic cloves
- 1 teaspoon red wine vinegar
- pinch of brown sugar, optional
- 400g chopped tomatoes
- 1 tablespoon tomato puree
- 400g carlin peas, soaked and cooked if starting from dry
- 2 teaspoon harissa
- 1 chilli
- 100g spinach
- salt and pepper
- avocado for topping to serve
- tortilla chips to serve
- Heat the olive oil in a heavy-based saucepan, finely dice red onion and add to pan.
- Season and sweat until the red onion begins to soften before adding the garlic puree. Cover and cook until the red onion is transparent. Add the red wine vinegar and pinch of sugar (if using) and gently sweat for a few minutes further.
- Add the canned tomatoes, tomato puree and season generously. Fill the empty can with water or vegetable stock and swill out any excess juice into the pan. Simmer gently for around 40 minutes, breaking the tomatoes up with the back of a spoon.
- Drain and rinse the carlin peas and add to the sauce along with the harissa paste. Finely mince the chilli and add to pan. Check for seasoning and simmer for a further 20 minutes.
- Finely chop the spinach and add to the pan. Simmer for an additional 10-15 minutes until it has fully wilted. Check for seasoning and serve.
- Divide the chilli between 2-3 bowls and top with sliced or mashed avocado, a smattering of hemp seeds and a side of tortilla chips.