Spring is a season of awakening. Mother nature is in full bloom with her bounty of freshness. Peas is perhaps one vegetable that screams spring. Celebrate the bounty of this veggie with these recipes. There is fresh pea soup with basil and ginger and Pea pancakes with goat cheese and harrisa. Make this healthy and delicious brunch for Easter Sunday or weekend brunch or even weekday lunch.
Cream of Peas Ginger & Thai basil soup
serves 4
1 tablespoon olive oil
1 medium onion finely diced
1 medium leek, white and tender green parts diced
2 garlic cloves, minced
1 inch piece fresh ginger, diced
1/2 teaspoon ground cumin
2 cups (500 ml) vegetable broth
2 cups shelled peas fresh or frozen
1/2 cup light coconut milk
1/2 cup Thai basil or regular basil leaves only
1 tablespoon lemon juice
In a medium sized saucepan warm olive oil. Add the onion, leeks, ginger and garlic and cook for 2 minutes. Add the peas and cook for another 5 minutes stirring occasionally. Add the ground cumin. Next add the vegetable broth, basil leaves cover and simmer for 8 minutes. Season with salt and lemon juice. Cool slightly and purée the soup in a blender. Serve hot with coconut milk drizzle and crusty bread.
Green Peas Pancakes with Cilantro and Coconut Milk
makes 10 pancakes
250 gms shelled peas fresh preferable or frozen *** (see notes below)
2 tablespoons unsweetened coconut milk
1 egg, or chia egg
1 tablespoon chickpeas flour or besan +more as needed ( depends how moist your peas are)
1 teaspoon ground cumin seeds + 1.5 inch piece ginger
4 heaped tablespoons fresh cilantro washed and chopped.
1/2 teaspoon salt, plus more for blanching water
1/2 teaspoon sugar + a few grinds of black pepper
1/2 teaspoon baking powder
2 tablespoons olive oil frying or as needed.
Toppings
Red Harrisa sauce or Sriracha as needed
4 ounces smoked salmon
2 ounces goat cheese, crumbled
Pea tendrils, optional
***If using fresh peas then: Bring water to a boil in a medium pot. Season with a generous amount of salt. Add the peas and cook for 3 to 5 minutes until they are tender but not mushy. Drain and immediately submerge them in ice water to stop the cooking process. Drain completely. If using frozen: defrost and drain completely and patted dry.
Pulse the peas, ginger, coconut milk in the food processor till it’s a rough chop next add egg, chickpeas flour, salt, sugar, black pepper, cumin and baking powder, process to a purée. Fold in the chopped cilantro. Add more chickpeas flour if the consistency is runny. Should be a dropping consistency not pouring.
Heat a medium skillet over medium high heat. Brush with a bit of olive oil. Drop 1 heaping tablespoon of batter onto the skillet, using the back of the ladle spread out to make a 4 inch pancake. When the sides start to firm, turn golden and small bubbles appear in the center, flip the pancakes carefully and finish cooking for another minute or so. Repeat until all the batter has been used.
Top the pancakes with drops of harrisa, smoked salmon, goat cheese, and pea tendrils.
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