African Black-Eyed Peas
A hearty and nutritious dish made with black-eyed peas, flavorful spices, and a variety of vegetables, perfect for family gatherings or casual meals.
Ingrédients
Main Ingredients
- 2 cups black-eyed peas Rinsed and soaked overnight
- 1 tablespoon olive oil Can substitute with coconut or avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 2 cups vegetable broth Can substitute with chicken broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
- for garnish Fresh parsley Chopped, for serving
Instructions
Preparation
- Rinse the black-eyed peas thoroughly and soak them in water overnight.
- Drain the peas and set them aside.
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and chopped bell pepper and cook for an additional 3 minutes.
- Add the soaked black-eyed peas to the pot and mix with the sautéed vegetables.
- Pour the vegetable broth into the pot and stir to combine.
- Sprinkle in the cumin and paprika, and season with salt and pepper.
- Bring the mixture to a rolling boil, then reduce heat to low and cover the pot.
- Let the dish simmer for about 30-40 minutes, stirring occasionally, until the peas are tender.
- Taste and adjust seasoning as needed, adding more liquid if the mixture is too thick.
Serving
- Serve hot, garnished with fresh parsley.
Notes
This dish can be made ahead of time and deepens in flavor overnight. Consider adding a splash of lemon juice before serving for brightness.