JAFFREY: Black-Eyed Peas with Herbs

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Black-Eyed Peas with Herbs

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 18

Serving Size : 6 Preparation Time :0:00

Categories : grains, beans and pasta Syrian

Moroccan

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried black-eyed peas

2 tablespoons olive oil

1 whole dried hot red chile

3 cloves garlic -- finely chopped

2 bay leaves -- (2 to 3)

1 teaspoon dried oregano

- or 1 tablespoon fresh oregano -- finely chopped

1/2 teaspoon dried thyme

- or 1 1/2 teaspoons fresh thyme -- finely

chopped

1 teaspoon paprika

1 1/2 teaspoons salt

 

This is an absolutely delicious dish that you will surely want to make

part of your repertoire.

 

Variations of this can be found over much of the Mediterranean. We often

eat it with greens and rice, but you may also serve it in a soup plate

like a stew, garnished with lots of finely chopped parsley. Crusty whole

wheat breads and perhaps a tomato and mozzarella salad are all that

would be needed on the side.

 

Serves 4 to 6

 

Pick over the black-eyed peas, wash, and drain. Soak the black-eyed peas

overnight in water that covers them by 5 inches or use the Quick-Soak

Method (page 6). Drain, discarding the soaking liquid.

 

In a large pot, bring the peas and 41/2 cups of water to a boil. Cover,

turn the heat to low, and simmer gently for 40 minutes, or until the

peas are tender. Set aside without draining.

 

Put the oil in a frying pan and place over medium-high heat. When the

oil is hot, add the chile and stir once; it should darken and puff up

immediately. Quickly add the garlic and stir once. Add the black-eyed

peas with all their cooking liquid, the bay leaves, oregano, thyme,

paprika, and salt. Stir to mix and bring to a simmer. Simmer gently,

uncovered, on low heat for 20 minutes. Serve hot.

 

Source: Madhur Jaffrey, World Vegetarian

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 186 Calories; 5g Fat (24%

calories from fat); 10g Protein; 26g Carbohydrate; 0mg Cholesterol;

540mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1 Fat

 

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