Black-eyed Peas Stew with Tomato & Spinach
This dish is full of flavor and rich in nutrients. Black-eyed peas are one of my favorite legumes because they don’t require soaking, cook quickly, and are packed with protein! The spinach adds iron to the dish, while the carrot and tomato help the body absorb it more effectively.
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 1 hour
- Resting time: 10 minutes
- Storage: Keep covered in the refrigerator for up to 3 days.
Ingredients
- 250 gr black-eyed peas Voion
- 2 laurel leaves
- 1 large onion, finely chopped
- 3 spring onions, thinly sliced
- 1 red Florina pepper, diced
- 1 medium carrot, thinly sliced
- 2 whole garlic cloves
- ½ tbsp tomato paste
- 1 can (420g) grated tomatoes
- ½ tsp dried oregano
- 200-250ml water
- 300g spinach, coarsely chopped
- 1 bunch parsley, finely chopped
- Olive oil
- salt & freshly ground pepper
Execution Method
Place the Voion black-eyed peas and bay leaves in a pot, cover with plenty of cold water, and bring to a boil. Cook over medium heat for about 20 minutes, until the peas are tender but not fully cooked, as they will continue cooking later in the tomato sauce. Drain, discard the bay leaves, and set aside.
Wipe the pot dry and heat 5 tbsp of olive oil. Once hot, add the onion and spring onions, sautéing over low heat for about 8 minutes until soft and caramelized. Add the pepper and carrots, sautéing for another 3-4 minutes. Add the garlic and sauté for 1 more minute.
Stir in the black-eyed peas, salt, freshly ground pepper, and tomato paste, sautéing for 2 minutes while scraping the bottom of the pot.
Add the grated tomatoes, oregano, and water, mix well, and bring to a boil. Once boiling, reduce the heat, cover with a lid, and simmer on very low heat for 20 minutes.
Uncover the pot, check if the peas are fully cooked, and adjust the seasoning if necessary. Remove the garlic cloves, add the spinach and parsley, and cook for another 2-3 minutes. Turn off the heat, drizzle with 3 tbsp of raw olive oil, gently mix, and let the dish rest for 10 minutes before serving.
4) Ανοίγουμε το καπάκι, ελέγχουμε αν έχουν βράσει καλά τα μαυρομάτικα και αν χρειάζεται το φαγητό μας αλάτι. Αφαιρούμε τα
σκόρδα, προσθέτουμε το σπανάκι και τον μαϊντανό και αφήνουμε να βράσει για 2-3 λεπτά ακόμα. Κλείνουμε τη φωτιά, ραντίζουμε το φαγητό μας με 3 κ.σ. ωμό ελαιόλαδο, ανακατεύουμε απαλά και αφήνουμε να ξεκουραστεί με κλειστό καπάκι για 10 λεπτά πριν σερβίρουμε.
