Mains
Garden peas with veg. & chilli peppers (Bezelye)
Ingredients
- 1 large onion, finely chopped
- 2 tbsp. Olive oil
- 2 small carrots, cubed
- ½ doz. Charlotte (salad) potatoes, cubed
- 1 red chilli pepper, deseeded and finely chopped
- 1 green chilli pepper, deseeded and finely chopped
- 2 small sticks celery, chopped into
- small chunks
- 1 tbsp. freeze dried mint
- 2 beefy tomatoes, skinned
- and chopped
- 1 tsp. tomato purée
- 2 tsp. vegetable stock
- powder
- Paprika
- Salt/pepper
- 1 kg. bag frozen peas
- Water to cover
Method
1
Fry the onion in the olive oil on a low light for a few minutes. Stir in the carrots and with the lid on, sweat over a low heat for 3-4 minutes. Add the potatoes and leave for a further few minutes until carrots and potatoes are beginning to soften.
2
Stir in the chilli peppers, celery and mint. Leave for a minute or two and then add the chopped tomatoes, tomato purée and the stock powder. Season well with the paprika, salt and pepper. Finally add the peas and give a good mix round. Pour over the water and cook gently for about 20-25 minutes.
3
Serve with plain rice and crusty bread.