recipe: Ethiopian-style black-eyed peas

 

Ethiopian-style black-eyed peas

by Simona Carini

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)

For cooking the black-eyed peas

• 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

For the dish

• 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

Instructions

How 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.

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