Ethiopian-style black-eyed peas
Prep Time: 15 minutes
Cook Time: about 30 minutes (black-eyed peas) + 30 minutes
Keywords: boil entree gluten-free sugar-free vegetarian vegan low-carb cowpea onion African
Ingredients (Serves 4)
- 1 cup / 185 g / 6.7 ounces black-eyed peas
- 4 cups / 950 ml water
- A bay leaf
- 1 small onion, quartered
- 2 garlic cloves, sliced
- A handful of parsley stems
- A 2-inch / 5 cm piece of kombu (optional)
- 1/4 teaspoon fine sea salt
- 1 tablespoon / 1/2 ounce / 14 g coconut oil
- 8 ounces / 225 g onion, finely chopped
- 3 large garlic cloves minced or thinly sliced
- 1 inch / 2.5 cm knob of fresh ginger, grated
- 1 tablespoon / 15 ml berberé
- 1/4 teaspoon fine sea salt or to taste
InstructionsHow to cook black-eyed peas
Rinse the black-eyed peas then place in a saucepan with the water, the aromatics and the salt. Cover and bring the water to a lively boil quickly, then turn down the heat and let the peas simmer until they are tender but not too soft. Taste the black-eyed peas after 20 minutes and estimate how much longer they should cook.
Let the black-eyed peas cool in their broth, then remove the aromatics and discard them. Let the black-eyed peas rest in their cooking broth until ready to use.How to finish the dish
Warm up the coconut oil in a saucepan (large enough to also accommodate the black-eyed peas) and add the onion. Stir well to coat. Cook on gentle heat until the onion is translucent, 10-12 minutes, stirring often. In the meantime, grate the ginger.
Add the garlic and ginger, stir well and continue cooking for a couple of minutes until fragrant. Sprinkle the berberé on the onion and stir well. Continue cooking for a couple of minutes, stirring often.
In the meantime, drain the black-eyed peas leaving them moist and reserving the cooking liquid. Add black-eyed peas to the onion and stir. Add 1/2 cup / 120 ml of the cooking liquid and stir. Cover the saucepan, bring to a boil, then turn down the heat and simmer until the peas are quite tender and the onion soft.
Season with salt and give it a final stir. Serve hot.