Dried split green peas are quick and easy to cook and a convenient pantry standby.  These are simply peas that have had the outer husk removed then split in half.  They have a mild earthy flavour and a firm, smooth texture. They hold their shape when cooked or they can be boiled until soft and creamy. .

Ideal for a traditional pea and ham soup or add to casseroles and curries as an economical and nutritious way to feed more people.

Make a healthy, green pea hummus by boiling split peas in broth until mushy, then add tahini and olive oil, garlic, lemon juice and spices such as cumin and cayenne powder.

Serve as a puree with herbs and garlic alongside grilled fish or vegetables. They’re delicious smashed with sumac or dukkah as a dip or spread.

Green split peas are great in minestrone or with lamb shanks or add them to veggie burger mix.

How to Use:

Green split peas do not need to be soaked before cooking although it will shorten cooking time.

Cover peas with at least double the amount of water or stock. Bring to the boil, reduce heat to medium and cook for about 35 minutes or until tender. Drain and use as needed.

Alternatively, add them directly to broth, soups and stews and cook for at least 35 minutes.  For a softer texture which helps thicken the soup, cook for longer.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.