Moroccan style peas with yogurt and crunchy bits

A side dish that makes the meal.... I served this little peas and crunchy stuff combination with Persian chicken and saffron rice. It's a Jamie Oliver recipe, adapted, of course. Jamie's original recipe uses fava (lima) beans. But peas are more readily available to me--and to you, I imagine. The peas are paired with mint, lemon, crunchy fried breadcrumbs, and onion, and then served with creamy yogurt as well. Any recipe that turns plain old peas into a delectable dish is worth saving. Try it tonight with your dinner and let me know what you think.

Moroccan Style Peas with Yogurt and Crunchy Bits
serves 4 as a side dish
adapted from Jamie's Dinners

3 c (400 g) fresh or frozen peas
1 lemon, zested and juiced
4 T olive oil, divided
sea salt and black pepper
a handful of fresh mint leaves, chopped, divided
1 small red onion, or half a large one, peeled and finely chopped
1 t cumin seeds
pinch cayenne pepper or chilli powder
1 c (a handful) of dried bread crumbs
1 1/4 c plain yogurt (you can make your own!)

Pour boiling water over the peas to warm them and cook them slightly. Leave for a few minutes, then drain.
Toss the warm peas with the lemon juice and zest and 3 T of the olive oil. Season with sea salt and pepper.
Toss about half the mint leaves with the peas.

Heat 1 T olive oil in a pan and then fry the chopped onion, cumin seeds, and cayenne pepper or chilli powder for about five minutes until softened.
Add the breadcrumbs and mix well. Cook until the crumbs are crunchy and golden.

At the table, serve each person a scoop of yogurt, topped with the peas, and then the crunchy bits. Sprinkle over the remaining mint leaves.