Toast with Lemony Pea Mash

C G

By
@Celestina9000

Canal House/Bon Appètit


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6-12

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1
garlic clove, peeled and quartered
1/4 c
flat leaf parsley (fresh!)
3 Tbsp
olive oil, extra virgin, plus more for drizzling
salt
1/2 c
water
2 c
shelled fresh peas or frozen peas, thawed
2 Tbsp
fresh chives
1 Tbsp
preserved lemon peel, finely chopped (1/2 slice of preserved lemon), divided
1 Tbsp
fresh lemon juice
1/4 tsp
aleppo powder or crushed red pepper flakes, plus more for garnish
freshly cracked black pepper
12 slice
country-style (peasant) bread, ciabatta or similar

Directions Step-By-Step

1
Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain; *RESERVE* the cooking liquid.
2
Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, preserved lemon peel, lemon juice, Aleppo pepper, and 2 tablespoons olive oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, to taste if desired.
3
Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more olive oil.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegan