Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Grass Pea | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350 g [12 oz] grass peas
- 200 g [7 oz] tinned [canned] diced tomatoes
- 3 tbsp olive oil
- 1 clove garlic
- 2 tbsp chopped parsley
- 3 leaves mint
- salt
- freshly ground pepper
Directions
Soak the peas in water for 12 hours, drain then boil in salted water for 2 hours over a low heat.
Meanwhile, mince the garlic and fry gently with the parsley in a saucepan with the oil over a medium-low heat for 3-4 minutes.
Add the mint leaves followed by the tomatoes, stir well and simmer for 5 minutes for flavours to develop.
Then add the grass peas, cooked and drained.
Pour in 1 l [scant 2 pt] of the liquid the peas boiled in, season with the pepper and cook for a further 10 minutes.