Whole Yellow Peas are the same peas used for Split Yellow Peas but with the skin left on. Rarely found, they have an excellent flavour and firm texture, especially good in curries.
Grown in Shropshire, yellow peas thrive and cultivate well in our climate – unlike their counterparts, chickpeas. Popular in other parts of the world such as India or Sweden yellow peas are used in a similar way in which we may use chickpeas in this country. Suitable for vegans and vegetarians.
Instructions: Soak for 5-6 hours, rinse, bring to the boil then cover for 45 to 50 minutes (until tender) or longer for mushy peas. Alternatively, cover with water, bring to the boil for 10 minutes, remove from the heat, soak for an hour and summer as above.
Ingredients: Organic yellow peas, may contain small stones.