Yellow Pea Sauté with Zucchini, Thyme and Lemon

If you somehow got through all your whole yellow peas in your Lufa Farms Fresh Basket, then you’ll need to buy some chickpeas. They work the same way. This is a quick, simple meal that’s perfect for a summer evening when you don’t feel like spending an hour above the stove. You can even serve it at room temperature for a simple salad or picnic fare.

And if you don’t know what to do with that kohlrabi (“chou-rave”), just peel it and toss it in here. It’s mild and sweet and is a nice pairing with the zucchini and touch of lemon. Oh, and if you still have some basil, you can tear that up and toss it in too at the very end. Oh, and those lovely garlic scapes. Little bit of salt, sprinkle of lemon juice. Tastes like summer.

Yellow Pea Sauté with Zucchini, Thyme and Lemon
Serves 6-8

1 cup whole yellow peas or chickpeas, soaked in 3 cups cold water for at least 6 hours or overnight
4 cups water
1/4 tsp turmeric
2 tsp sunflower oil or olive oil
1/4 cup chopped garlic scapes (about 1/8″ pieces, or cut them on a diagonal for artistic long, thin strips), optional
1 kohlrabi, peeled and chopped (I went with 1/2″ chunks, but any kind of hack job will do)
1 hot red or orange pepper, seeded and chopped or sliced, optional
3 zucchini (green and yellow), peeled if you want, and chopped about the same size as the kohlrabi
1/2 tsp salt (or more to taste)
2 tsp fresh lemon thyme or regular thyme
2 tbsp sliced fresh oregano (optional)
2 tbsp sliced fresh basil (wrap it up like a cigar and then slice through in 1/4 – 1/8″ strips, aka make a “chiffonade”)
Juice of 1 lemon (zest too, if it’s organic and you really love lemon)

Drain the soaked yellow peas and rinse under running water. Place in a medium pot with 4 cups cold water and 1/4 tsp turmeric. Bring to a boil. Partially cover and reduce the heat to medium low. Let simmer for 30 minutes or until peas are almost tender. If foam rises to the top when it boils, skim it off with a spoon. Drain the yellow peas.

Heat the oil over medium heat and when hot add the garlic scapes. Add the yellow peas, kohlrabi, optional hot pepper and lemon zest (not juice), and 1/4 cup water. Cook 8 minutes, covered. Add zucchini, salt, and half the herbs. Cook 5 minutes more, or until kohlrabi and zucchini are tender. Remove from heat and stir in remaining herbs and lemon juice. Adjust lemon and salt to taste. Serve warm or at room temperature. It will keep in the fridge for at least 5 days.