Queen Carlin Peas

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Queen Carlin Peas

Queen Carlin Peas

£22.00

Nutty + earthy - like a chickpea and a puy lentil had a baby.

Protein Rich
British Grown
No artificial additives

Find out more Ingredients & Nutritionals

Jar Size:

700g 570g

Pack Size:

Bold Pack (6) Stockpiler Pack (12)

Find out more

In collaboration with Hodmedod, these Queen Carlin Peas are some of THE BEST of British-grown beans. Slowly cooked with a soft, delicate texture + nutty flavour, they’re a British substitution to a chickpea. Try them in a hearty french onion bake or crisped up in a salad with sticky aubergines and garlicky yogurt.

Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

700g net weight (500g drained)

570g net weight (400g)

Ingredients & Nutritionals

Carlin Peas, water, salt.

Nutritional Information per 100g of beans + stock

Energy364kj / 86kcal
Fat0.7g
of which saturates0.13g
Carbohydrate12g
of which sugars0.4g
Fibre3.4g
Protein6.4g
Salt0.8g

Queen Carlin Peas

£22.00

bean-recipe-pumpkin-carlin-pea-spiced-dhal-boldbeanco

Ve

G

V

Pumpkin + Carlin Pea Spiced Dhal

Feeds: 4 | Takes: 50 minutes

Ingredients

Directions

Ingredients

2 medium onions, diced

3 cloves of garlic, finely chopped

1 knob of ginger, grated

750g pumpkin or squash, peeled and chopped into medium chunks

1 jar of Queen Carlin Peas with their bean stock

1 tbsp cumin seeds

1 tbsp curry powder

1½ tsp turmeric

250g split red lentils

1 x 400g can of full fat coconut milk

700ml veg or chicken stock

The juice of ½ lime

To serve

Greek yoghurt - Or vegan alternative

1 small bunch of fresh coriander, leaves roughly chopped

Lime wedges

Nigella or sunflower seeds

Mango chutney (optional)

Naan or rice

Directions

Step 1

Heat one tablespoon of olive oil over a medium heat and add the onions with a pinch of salt. Once the onions are slightly browned (roughly 7-8 minutes), add the ginger and garlic and cook for a further 2 minutes.

Step 2

Add the cumin, curry powder and turmeric with the chunks of pumpkin and red lentils. Toss the lentils and pumpkin to coat in the spices.

Step 3

Add the jar of Queen Carlin Peas with their bean stock, the coconut milk and veg stock. Cover and simmer the dhal for 30-40 minutes, until it becomes thick and starchy and the pumpkin is soft, stirring every so often to stop the lentils from sticking to the bottom of the pan. Add water if it becomes too dry.

Step 4

Once the dhal is nearly cooked, squeeze in the lime juice and check for seasoning.

Step 5

Spoon the dhal into bowls. Top with a dollop of yoghurt, fresh coriander and a squeeze of lime. Add some mango chutney for sweetness too, if you like. Serve with rice or naan for something heartier.