Spicy Pea Ragout Food

CHICKPEA RAGOUT

Steps:

• 1. Heat the oil in a heavy saucepan over medium-low heat. Add the onion and garlic; wilt, stirring, for 5 minutes. Sprinkle with cumin and stir to mellow.
• 2. Stir in chickpeas, tomatoes, thyme, honey, lemon juice, and broth. Bring to a boil, reduce heat, season with salt and pepper, and simmer for 4 minutes.
• 3. While the chickpeas cook, prepare the couscous according to package directions.
• 4. Taste the chickpeas and adjust the seasonings as needed. Remove the thyme sprigs and stir in the parsley. Serve over couscous in shallow bowls.

VEGETABLE AND CHICKPEA RAGOUT

Steps:

• Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.
• Quick tip:
• While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.
• To reheat:
• Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

GREEN PEA AND ASPARAGUS RAGOUT

Steps:

• Shell: 3/4 pound green peas
• Snap the ends from: 3/4 pound asparagus.
• Slice, on a slight diagonal, into slices between 1/8 and 1/4 inch thick. Leave the tips 1 1/2 inches long; split them in half lengthwise if they are thick. Melt, in a heavy pan over medium heat: 2 tablespoons butter.
• Add: 3 spring onions, trimmed and sliced (about 3/4 cup).
• Cook for 4 or 5 minutes, until soft. Add the sliced asparagus and shelled peas with: 1/2 cup water, Salt.
• Cook for 4 or 5 minutes, or until the vegetables are tender. Swirl in: 1 tablespoon butter, 1 tablespoon chopped parsley or chervil.
• Taste for salt and adjust as needed.
• Tender young fava beans can be substituted for some or all of the peas.
• Use sugar snap peas trimmed and sliced on the diagonal instead of the shelling peas.
• Slice 1 or 2 stalks of green garlic and add with the asparagus and peas.

SPICY PEA RAGOUT

Steps:

• Cook the pasta according to the packet.
• Heat oil in a large pan. cook shallots for 8 mins until soft and coloured.
• Add cumin and garlic and cook for another 2 minutes.
• Add cherry toms and cook for a further 5 minutes.
• Add tobasco, peas, zest and juice and cook for another 3 minutes.
• Drain pasta and place everything in the pasta pan. Stir in the parsley and serve.

PEA RAGOUT

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, prepare an ice-water bath and set aside. Add peas to boiling water and cook for 30 seconds; drain and transfer to ice-water bath until chilled, about 2 minutes. Drain and set aside.
• Place snap peas, butter, stock and pinch of salt in a medium saucepan and bring to a boil over high heat. Add peas and pea leaves; cook until liquid is reduced and peas are glazed, 3 to 5 minutes. Keep warm until ready to serve.

SPICY CORN RAGOUT

Steps:

• Heat oil in a big deep skillet or pot.
• Add the onion and cook until softened.
• Add the garlic, do not let it brown.
• Add peppers, chilies and cook for 5-10 minutes.
• Stir in corn and then add stock. Boil 5 minutes.
• Add spinach and cook until wilted.
• Season with salt and pepper, then add cilantro and green onion to garnish.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

SPICY SPLIT PEA SOUP- ALL VEGETARIAN/ VEGAN VERSION

Steps:

• I could not enter how to prepare ingredients, it would not accept and include for nutrition data, so instructions for preparing are:
• dice vegetables, carrot I used one large carrot diced, I used 1 large onion diced probably 2 cups or more, and diced garlic.
• Place 2 T Extra Virgin Olive Oil in saute/ or fry pan on medium heat.
• Add 1 diced onion,and the diced carrot cook over medium heat until onions are translucent 3-5 minutes, do not brown.
• Add diced garlic in middle of pan, push aside onion and saute about 1 minute until translucent, watch carefully do not overcook or brown garlic.
• Clean split peas in strainer with water, remove any discolored peas.
• Add peas to a large stockpot.
• Add 6 cups vegetable or chicken broth to stockpot.
• Add cooked onions, carrots and garlic to stockpot.
• Add spices celery salt, cumin, thyme, crushed red pepper and cayenne pepper and fresh ground pepper.
• Bring all to a boil then cover and simmer over low heat for 30-60 minutes.