Parched Pea Chilli Con Carne

Parched peas are a Lancashire delicacy usually served in small polystyrene pots with pepper and vinegar by street food vendors. I love them! They are actually maple pea's but I only ever see them for sale in Lancashire. To prepare they need soaking overnight then boiling for 1-2 hours. They produce a delicious brown gravy which gave me the idea that they would be perfect for a vegetarian chilli con carne. It worked well and we think tasted better than beef chilli. If you cant get parched or maple peas try it with any dried pea or bean.

 

Ingredients:

For the chilli:

Parched peas
1x onion, diced
2x Garlic cloves, peeled and chopped
2x Carrots, peeled and cut into semi-circles
2x Celery sticks, diced
1x Red chili, chopped
1x Can of tomatoes
1x Red pepper
1x Tin sweetcorn
1x Bay leaf
Tomato puree
Cumin
Coriander powder
All Spice
Chilli powder
Smoked paprika
Red wine vinegar
Frozen peas
Fresh coriander stalks, chopped
Basmati rice
Lancashire sauce
Lancashire cheese, grated
Sour cream

For the guacamole:

Basically just mash this lot up in a bowl, season and put in fridge.

1x Avocado, peeled stoned and diced.
1x Shallot, diced
1x Red Chili, diced
1x Tomato, peeled, deseeded and diced
Fresh coriander leaves, chopped
1x Lime, juiced


Method:

1. The night before prepare the parched peas as per the packet instructions. Basically soak them.
2. The next day sweat off the diced onion in a deep pan with a splash of oil.
3. Add the carrots and celery and cook for a couple of minutes.
4. Add 1tsp of each of the following:
    Cumin
    Coriander powder
    All spice
    Chilli powder
5. Add the garlic for one minute.
6. Squirt in about a tablespoon of tomato puree and 1tsp of paprika and cook for a minute.
7. Pour in the tinned tomatoes and 2 tablespoons of red wine vinegar.
8. Add the chili, remove seeds and pith if you do not like it hot.
9. Add the parched peas and just cover with boiling water.
10. Add the bay leaf and chopped coriander stalks.
11. Cover and allow to simmer for 1-2 hours, stirring regularly.
12. Cook the rice in a separate pan. 1 cup of rice to 1 cup of salted boiling water with a tablespoon or two of Lancashire sauce for about 10-15 minutes.
13. When the rice goes on add the peas, sweetcorn and red pepper to the chili, add more water if it's too thick..
14. Taste and season the chilli.
15. Plate up the rice, top with the chilli, then grated cheese, then the sour cream, then the guacamole, and finally torn coriander leaves.