March 24, 2019
Pea soup

6 Ways to Serve Dried Peas

by Berkeley Wellness  

Dried peas are so nutritious that you may want to cook some to use throughout the week in salads, soups, stews, or pastas. You’ll be adding soluble fiber, potassium, folate, and more to every dish.

Most dried peas, just like dried beans, should be soaked before cooking. Split peas are the exception; they cook fairly quickly because their skins have been removed.

Soak whole peas like green peas, black-eyed peas, and chickpeas overnight before cooking. You may also quick-soak them by placing them in a saucepan, and covering with water by at least 2 inches. Bring to a boil and boil for two minutes. Remove from the heat, cover, and let sit for one hour before cooking. Drain the peas and cover with fresh water for the final cooking.

Here are six serving suggestions for nutritious dried peas:

1. Make homemade split pea soup. Saute a cup of chopped onion and two or three cloves of garlic in olive oil. Season with salt, pepper, and oregano. Add 2 cups chopped carrots, 1 cup diced potato and a pound of dried split peas. Simmer in chicken stock until the peas are soft.

2. Make a ham and black-eyed pea stew or soup. Simmer a hambone with soaked peas, onion and other vegetables you like, such as leek, carrots, celery, or turnip.

3. Soak, then sauté your favorite dried peas in a curry sauce with potatoes or spinach or both.

4. Make your own hummus with chickpeas or dried green peas, olive oil, garlic and spices.

5. Soak and cook dried peas until they are just tender, then add to your salad.

6. Toss into pasta sauces—red or white.

See also our recipe for: Split Pea Salsa.