Whole Yellow Peas are the same peas used for Split Yellow Peas but with the skin left on. They have a firm texture and lovely flavour and are especially good in curries or used in place of chickpeas.
These peas are grown in Shropshire.
Cooking with Whole Yellow Peas
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender. They can then be used immediately or frozen for later use.
Tip - if you add a teaspoon of bicarbonate of soda during soaking and/or cooking, it will soften the pulses and reduce the cooking time!
To make a delicious yellow pea curry, take 1.5 cups of the presoaked and pre boiled peas. Then heat some oil in a pan and add 1 tsp cumin seeds followed by 1 finely chopped onion, 5 finely chopped green chillies and 2-3cm grated ginger. Cook for 2-3 minutes on a low - medium heat stirring occasionally, until the onion becomes translucent. Then stir in 2 finely chopped tomatoes and 1/2 tsp chilli powder, a pinch of salt and 1 tsp cumin. Cook for 6-8 minutes. Then add the peas, pinch of turmeric and a handful of chopped coriander leaves. Serve this immediately and enjoy!
British Grown Whole Yellow Peas - Organic
Ingredients: OrganicYellow Peas
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.