Black Eyed Peas With Herbs |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This Moroccan dish is adapted from Madhur Jaffrey's World Vegetarian. I serve this stew-like dish over rice for a delicious hearty vegetarian meal. Ingredients:
1 1/2 cups dried black-eyed peas, picked over |
2 tablespoons olive oil |
1 whole dried hot red chili pepper |
3 garlic cloves, minced |
2 -3 bay leaves |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1 teaspoon paprika |
1 1/2 teaspoons salt |
Directions:
1. Wash and drain black-eyed peas.
2. Soak peas overnight in water that covers by 5 inches.
3. Drain peas and discard soaking liquid.
4. In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
5. Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
6. Add the oil to a large skillet and put over medium-high heat.
7. When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
8. Quickly add in the garlic and stir once.
9. Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
10. Stir mixture and bring to a simmer.
11. Simmer gently, uncovered, for 20 minutes.
12. Serve hot.
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