This recipe is an easy to make comfort food that is truly delicious. It is hearty, rich in antioxidants, and full of nutritious plant-based protein! Egyptian households often make this stew with chunks of beef and serve it over rice.
1. Pick the beans over for any bad beans or debris. Wash in cold water and place into pressure cooker with 4 cups of water. Cook on high pressure for 9 minutes. (You may also simmer the beans in a large pot by covering them with 6 cups of cold water; bring them to a boil and then reduce heat to simmer for 45 minutes-1 hour, until firm/fork tender. Ensure the beans are not too tender because they will simmer more in the tomato sauce later.) Drain the beans, rinse, and reserve.
2. In a separate pot, sauté onions in olive oil over medium heat until golden.
3. Reduce heat to medium-low and toss in coriander spice. Quickly move the coriander around the pot so that it
becomes fragrant over the heat, being careful not to scorch it.
4. Add cardamom, minced shallots, garlic, and carrots. Sauté over the heat so that the vegetables soften slightly.
5. Pour in the tomatoes, followed by the water or broth. Turn heat back up to medium-high.
6. Add salt and pepper to taste, starting with 1 teaspoon of salt as you can add more once you add the black-eyed peas.
7. Simmer the tomato broth for 10 minutes.
8. Add in the cooked black-eyed peas and simmer for 10 minutes more.Chef’s note: If making beef stew, add in the beef with the aromatics in step 4 and simmer in water for 45 minutes.
Ground coriander spice may be found in the spice aisle of any major grocery store. Coriander lends a bright and lemony flavor to the stew.
Per Serving: Calories 284 kcal, Carbohydrates 46, Protein 15.5g, Saturated Fat 0.9 g, Sodium 631mg, Fiber 9g
This recipe is by Noha ElSharkawy from SugarandGarlic.com