This is a crazy delicious dish that I am used to eating as a Kurd. However I have tweaked the recipe to make it healthier. A black-eyed pea stew is a popular Kurdish winter dish. You can just imagine how wonderful it is to slurp this delicious rich gravy while the winter winds are howling outside.
The classic Kurdish version consists of tomato puree, pieces of lamb cubes and salt. Since I don’t eat meat I thought I’d find a way to make the stew a little richer and healthier so I added one of my favourite sources of iron, spinach! Growing up we used to have this dish with white rice and salad, but since I have made a decision to be healthier I replaced the white rice with wild rice! The salad is a regular green salad with tomatoes (well it is a regular salad for me at least). Right, on to the measurements.
For two full grown humans you need:
- 320 g black-eyed peas (leave them to soak in a bowl of water over night)
- 1 large onion
- 2 cloves of garlic
- 240 g fresh (or frozen) spinach
- 1 can of chopped tomatoes (400 g)
- 45ml extra virgin olive oil
- 200 g wild rice
- 3 table spoons tomato puree
- 3ml of water
Right. Put the black-eyed peas in a pot and cover them with water. Boil until the peas are soft and yummy. Drain the peas and put them aside for now. Chop up the onion and the garlic. Heat the olive oil in a pan and throw in the onion and garlic. Fry them and then add the spinach. Sort of like this: