Chipotle Pea Spread Recipes

CREAMY PEA SPREAD

Steps:

• Bring a large pot of water to a boil. Add a small handful of salt. Add frozen peas to boiling water and cook for 30 seconds.
• Transfer the peas immediately to an ice bath to stop the cooking. (Just fill a bowl with water and ice and spoon the cooked peas into it.)
• Add cooled peas and remaining ingredients to a food processor, starting with just 1 teaspoon of the olive oil. Process until smooth, adding extra olive oil as needed to reach your desired consistency.
• Season to taste and serve.

CHIPOTLE SPREAD

Steps:

• Combine all ingredients in a food processor and puree until they have reached a desired consistency.
• Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

CHIPOTLE PEA SPREAD

Steps:

• 1. in a small saucepan, bring 4 cups water to a boil add peas. cover an cook 1 min. drain an imediatly place peas in ice water. drain an pat dry
• 2. place peas in a food processor; add all the other ingrediance process until smooth. ummmm serve with fresh veggies or crackers

SPICY CHIPOTLE BLACK-EYED PEAS

Steps:

• Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
• Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

CHIPOTLE CHICKPEAS WITH AUBERGINE & PITTA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Lay the pittas in a single layer on a baking tray and toast for 10 mins until crisp.
• Meanwhile, make the topping. Heat the oil in a large frying pan and fry the onion and aubergine over a medium heat for 10 mins until softened. Add the chickpeas and chipotle paste, and cook for another 5 mins. Remove from the heat and stir in the coriander and some seasoning.
• Whisk together the crème fraîche, tahini, lime juice and zest, and garlic in a bowl, along with 50ml water to loosen.
• To serve, top the toasted pittas with the tahini lime sauce, pile on the aubergine and chickpeas and finish with a sprinkling of coriander, the extra lime zest and lime wedges.