Photo by Jennifer Hitchcock

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3 cups

  • 3 cups cooked and drained field peas
  • 3 tablespoons olive or grapeseed oil
  • 2 teaspoons chili powder
  • Kosher salt to taste
  • Finely grated zest of 1 lime or lemon
  1. Using paper towels, blot peas dry.
  2. Heat oil in a large skillet over medium heat.
  3. Add peas and stir to coat.
  4. Cook, stirring or shaking the skillet occasionally, until peas are browned and very crisp, about 15 minutes.
  5. Sprinkle with chili powder and salt and continue cooking until fragrant, about 2 minutes more.
  6. Sprinkle with citrus zest.
  7. Taste and adjust seasoning.
  8. Serve warm or at room temperature.
  • from Sheri Castle

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