Spicy Peas

Spicy, Crunchy Peas

Spicy Peas

Crunchy peas are the perfect healthy snack and so nutty in taste that you don’t even realise you’re eating peas. These little guys are a popular snack food in south-east Asia but they lend themselves to any kind of flavouring, like onion, garlic + chilli powder. They will keep in an air tight container in the pantry for 3-5 days so they are great to keep on hand over the festive season for drop-ins.

Ingredients

  • 2 cups of McCain Peas
  • 1 tsp olive oil
  • ½ tsp paprika
  • ½ tsp cumin
  • ½ tsp ground coriander seeds
  • ½ tsp salt
  • Optional – ¼ tsp cayenne pepper

Method

  1. Preheat a fan-forced oven to 180°C and line a large baking tray with greaseproof paper.
  2. Completely thaw McCain Peas, and bloat with paper towel to remove any excess moisture. This will ensure your roasted peas are crunchy.
  3. Combine spices and salt in a mixing bowl, add McCain Peas and toss to coat. Evenly spread peas on lined roasting tray. Drizzle with olive oil and roast for 30-40 minutes, shaking the tray every 10 minutes so they roast evenly.
  4. Remove peas from oven and allow to fully cool before serving. The peas will crisp up as they cool down.

Enjoy!

Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry

This vegan dish is rad as a standalone meal or perfect as a side dish to spiced meat, fish or crispy tofu. This is a great warming dish to enjoy in winter. If you can make it ahead and give all the wonderful flavours a chance to develop and blend together. Everything tastes better the next day, right?!

Ingredients

  • 2 cups of McCain Cubed Pumpkin – cooked as per packet instructions
  • 400g tin of chickpeas – drained
  • 1 medium brown onion – quartered and finely sliced
  • 2 cloves of garlic – crushed
  • 3 tbs of curry powder
  • 400ml tin of coconut milk
  • 1 tbs of peanut oil
  • Salt and pepper, to season
  • Toasted chopped cashew nuts and fresh coriander leaves, to serve
  • Basmati rice and/or naan bread, to serve

Method

  1. Heat oil in a large saucepan over medium-high heat. Add the curry powder and stir for 1-2 minute or until aromatic. Add onion and garlic and cook, stirring for 3-4 minutes or until onion has softened.
  2. Stir in the coconut milk and bring to the boil, reduce heat to simmer, stir in McCain Cubed Pumpkin and chickpeas and cook, uncovered for 5-10 minutes or until the coconut milk has reduced. Season with salt and pepper, to taste.
  3. Divide among bowls, top with coriander leaves and toasted cashew nuts. Serve with basmati rice and/or naan bread.

Enjoy!