PEA MASH

COMBINE. In a saucepan, combine garlic, parsley, 1 tablespoon oil, a pinch of salt and 1/2 cup water.

COOK. Add peas and cook over medium heat, stirring to combine the flavors for about 3-4 minutes. 

DRAIN. Drain extra cooking fluid into a small bowl to use later in the recipe.

TRANFER. Transfer pea mixture to high speed blender or food processor and pulse until a coarse paste forms.Transfer to medium bowl, then mix in chives, 1 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 1 tablespoon oil.

STIR. Stir in saved cooking liquid, one tablespoon at a time, until mixture is still a thick consistency, but spreadable. 

SEASON. Season pea spread with additional salt, black pepper, and more lemon juice, if desired.

SPREAD. Spread the pea mixture on each pita chip, sprinkle with remaining lemon peel, additional Aleppo pepper and drizzle with remaining oil, if desired.

GARNISH. Garnish with fresh chopped herbs or edible flowers.

ENJOY! 

PITA CHIPS

PREHEAT. Preheat oven to 400 degrees.

PREP. Cut around the edges of the pita rounds with a kitchen knife or scissors and separate. With a pizza cutter or scissors to desired shape and size.

SPREAD. Place the pita chips on a baking pan and spread the melted vegan butter on the rough side of each pita chip.

SPRINKLE. Sprinkle garlic powder and salt over each piece. I also like to add more Aleppo pepper.

COOK. Cook the pita chips until lightly browned, for approximately 15 minutes. They should be just slightly crispy when you take them, as they crisp more when out of the oven.