Rice and peas

• doses: 4

Ingredientes

100g fresh gunga or garden peas, or 100g cooked gunga peas, drained (alternatively use cooked red kidney, pinto beans, or black-eyed peas)

1 garlic clove, sliced

Pinch of sea salt, or to taste

250g brown rice

600mI water (you can use the bean-cooking water as part of this)

100ml coconut milk (or coconut powder with water) large sprig of fresh thyme

1 small Scotch bonnet chilli (or to taste — they pack a big punch)

1 spring onion, sliced

10 allspice/pimento berries

Instruções

1 Boil the fresh gunga or garden peas in a pan of water with the sliced garlic and a touch of salt until soft — about 10 minutes — then drain, reserving the water. If you are using pre-cooked peas, you can go straight to step two.

2 Put all the ingredients into a saucepan. Put the lid on, bring to the boil, then turn down the heat and cook until the liquid has been absorbed and the rice is cooked — about 15-30 minutes, depending on the rice you've used. Brown basmati takes 30 minutes.

3 Turn off the heat and keep the lid on the pan until you are ready to serve.

Notas

[recipe: Chickpea and potato curry]