Organic Split Green Peas Superior Quality - Del Colle

€1,20

100% organic split green peas, ideal for creamy soups, purées and plant-based protein preparations. Sweet flavour and soft texture after cooking.

characteristics and properties: Split green peas consist exclusively of organic split green peas. They appear as small, light-green granules that break down during cooking, transforming into a creamy texture. This legume is valued as a source of plant-based protein and fibre; it also has a relatively low fat content and provides vitamins from the B group and minerals such as iron and magnesium.

how to use: Before use, it is advisable to rinse the peas under running water to remove any impurities. Split peas generally do not require soaking and cook more quickly than whole legumes; the indicative cooking time is between 20 and 35 minutes, varying according to the quantity and age of the product. To maximise the flavour, it is best to add salt only at the end of cooking and use vegetable stock instead of water. If you want a smooth consistency, blend the peas with an immersion blender at the end of cooking.

in the kitchen: Split peas are ideal for soups and purées: sautéing onion, carrot and celery, adding the peas and stock, and cooking for longer produces a soft, velvety cream. They can replace chickpeas in preparations such as hummus, providing a bright colour and delicate flavour, and are perfect for dhal and spiced curries in the Indian or Middle Eastern style. Combining cooked split peas with grains such as rice or quinoa, herbs and spices produces vegetarian meatballs or burgers to cook in the oven or in a pan; boiled and cooled, they are also suitable for enriching cold salads and bowls and increasing their protein content.

Recipes to try

Four suggestions, from the simplest to the most elaborate. Split peas do not require soaking and cook in approximately 20-35 minutes.

1. Split pea, leek and mint purée (easy, 40 minutes, 4 people)

Ingredients: 250 g peas, 2 leeks, 1 potato, fresh mint, vegetable stock, BIO extra virgin olive oil, black pepper, salt.

Rinse the peas.
Sauté the leeks and diced potato in oil for 4 minutes.
Add the peas and enough stock to cover them, and cook for 25-30 minutes.
Blend with the mint, adjust the salt and finish with pepper and oil.

2. Split pea dhal with turmeric and coconut milk (easy, 40 minutes, 4 people)

Ingredients: 250 g peas, 1 onion, 1 clove of garlic, 200 ml coconut milk, 200 g tomato passata, turmeric, cumin, BIO extra virgin olive oil, salt.

Sauté the onion and garlic in oil with the turmeric and cumin.
Add the passata, coconut milk, peas and a little water.
Cook over low heat for 25-30 minutes, stirring; add salt.
Serve with rice or naan bread.

3. Split pea, pearl barley and vegetable soup (medium, 1 h, 4 people)

Ingredients: 180 g peas, 150 g pearl barley, 1 carrot, 1 celery stalk, 1 onion, vegetable stock, rosemary, BIO extra virgin olive oil, salt and pepper.

Sauté the onion, carrot and celery in oil with the rosemary.
Add the barley and stock; cook for 25 minutes.
Add the peas and cook for another 20-25 minutes.
Blend a small portion of the soup and finish with salt, pepper and oil.

4. Split pea and red quinoa burgers (difficult, 1 h 15 minutes, 4 people)

Ingredients: 200 g peas, 150 g red quinoa, 3 tablespoons of chickpea flour, 1 onion, cumin, sweet paprika, parsley, BIO extra virgin olive oil, salt.

Cook the peas and quinoa separately, then leave them to cool slightly.
Sauté the onion and mix it with the mashed peas, quinoa, flour, spices, parsley and salt.
Leave to rest for 20 minutes, shape into 4 burgers and brush them with oil.
Cook at 200 °C for 20-25 minutes, turning them halfway through cooking.

For a quick recipe: sauté the onion and garlic in a drizzle of oil, add 200 g of previously rinsed split peas and approximately 1 litre of vegetable stock, cook for 25–30 minutes until the peas are soft, blend with an immersion blender, adjust the salt and pepper, and finish with a drizzle of oil and croutons.