Skip to main content
Epicurious

Toast with Lemony Pea Mash

4.8

(13)

Image may contain Plant Food Pizza Ocean Outdoors Nature Water Sea Animal Reef and Sea Life
Photo by Christopher Hirsheimer, Melissa Hamilton

Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

Recipe information

  • Yield

    Makes 6 Servings

Ingredients

1 garlic clove, quartered
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil, divided, plus more for toast
Kosher salt
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
1 tablespoon (or more) fresh lemon juice
1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
Freshly ground black pepper
12 slices country-style bread or ciabatta, toasted
Ingredient info: Preserved lemons are lemons that have been soaked in salt and lemon juice for several weeks. They are available at Middle Eastern markets and specialty foods stores.

Preparation

  1. Step 1

    Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

    Step 2

    Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoons preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

    Step 3

    Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.

    Step 4

    DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

TagsToastSandwichPeaBean and LegumeVegetableStarterSnackDinnerVegetarianNut FreeDairy FreeVeganEasyQuickWeeknight Meals30 Minutes or LessSimmerFood ProcessorSpringBon Appétit

See Related Recipes and Cooking Tips

Read More
Ta’ameya (Fava Bean Fritters)
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Vegan Stuffed Shells
“No one complains about it being vegan because they can’t tell the difference.”
Roasted Snap Pea Salad With Yakult-Style Dressing
This crunchy, creamy salad has everything you want for a cookout.
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Paneer and Green Bean Stir-Fry
Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce.
Popover-Topped Pot Pie
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Crunchy Beans
With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.