Peas With Garlic And Thyme Recipes

SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS

Steps:

• In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
• Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

PEAS WITH GARLIC OIL

Steps:

• Cook 2 sliced garlic cloves in 3 tablespoons vegetable oil in a skillet over medium heat until golden, 5 minutes. Remove from the heat and add 1/4 teaspoon red pepper flakes. Cook 1 pound thawed frozen peas in a separate skillet, tossing, until heated through, 3 minutes. Stir in the garlic oil and top with chopped basil and flaky sea salt.

PETITE PEAS WITH THYME AND GARLIC

Steps:

• Heat oil, garlic and peas in a skillet.
• Add thyme and lettuce.
• Mix well, then cover and steam over low heat for 5 minutes.
• Peas should be bright but tender and lettuce should be wilted.
• Add seasoned salt and pepper to taste.

PEAS WITH GARLIC AND THYME

Steps:

• Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
• Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.

CHICKPEAS WITH CHILLI, GARLIC AND THYME ( NIGELLA LAWSON )

Steps:

• Put chickpeas in enough cold water to cover generously along with the flour, salt and baking soda.
• Leave for 24 hours.
• After 24 hours drain and rinse thoroughly.
• Put the chickpeas in a big pot, cover with cold water, add the halved onion, sprigs of thyme and olive oil. Cover, bring to boil then reduce to rolling simmer. Do not uncover for at least 1 and 1/2 hours (or less, see description note above).
• After 1 and 1/2 hours check for doneness. If done, reserve 2 cups of cooking liquid and drain the chickpeas. Remove the thyme and onion as best you can. Set chickpeas aside for a moment.
• Chop the onion and garlic roughly and remove the thyme leaves from the stem. Throw onion, garlic and thyme in food processor (or chop as finely as you possibly can). Whirl it to a pulp.
• Heat 1/4 cup olive oil in large deep fry pan then add pulp mixture, Sprinkle with salt and cook gently for 5 minutes.
• Add the chickpeas and half the cooking liquid, cover and heat gently til everything is hot and the chick peas are soft.
• If there is too much liquid, remove the lid and let some boil off. If you run out of liquid, add a bit more.
• Sprinkle with more salt, additional thyme or more olive oil and serve.

PETITE PEAS WITH THYME AND GARLIC

Steps:

• 1. Heat oil, garlic and peas in a skillet.
• 2. Add thyme and lettuce.
• 3. Mix well, then cover and steam over low heat for 5 minutes.
• 4. Peas should be bright but tender and lettuce should be wilted.
• 5. Add seasoned salt and pepper to taste.