4 Serves
45 Mins
In a medium pot, combine the peas, allspice, and salt. Sauté briefly over medium heat for 2 minutes.
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Vitamin E
5 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
153 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
242 mg / 420 mgPhosphorus
520 mg / 1,250 mgPotassium
815 mg / 4,700 mgSodium
1143 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
81 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Pour in the chicken broth or water, cover the pot, and reduce the heat to low. Simmer for 20 minutes until the peas are tender.
While the peas simmer, heat a small saucepan over medium heat. Add the butter and almonds, roasting until golden brown. Season with a pinch of salt and set aside.
Once the peas are cooked, transfer to a serving dish and top with the roasted almonds.
3
g11
g0
g
