Mediterranean Black Eyed Pea Stew

[Guest guest]

I made this stew over the weekend and it was a great success.

 

Mediterranean Black-Eyed Pea Stew

 

Serves 4

 

1 Tbsp olive oil

4 oz (110g) onion, finely chopped

2 cloves of garlic, crushed

4 oz (225g) mushrooms, quartered

2 carrots, finely diced

425g/14 oz can of black eyed peas

3 tomatoes, quartered

1Tbsp fresh basil, chopped

½ tsp dried oregano

½ tsp dried marjoram

2 tsp tamari/soy sauce

2 Tbsp tomato puree

handful of mange-tout (snow peas) finely sliced lengthwise, or 2

julienned courgettes (zucchini)

 

Heat oil in a saucepan, add onion and garlic and cook for a couple

of minutes without browning. Add black eyed peas, carrots, tomatoes,

mushrooms, herbs, tomato puree and tamari. Bring to the boil, then

reduce heat, cover and simmer gently for 10 -15 mins, stirring

occasionally to ensure it doesn't stick, adding a little water or

stock if it begins to dry out. Add mange-tout (snow peas) or

courgette (zucchini) and cook for a further minute or so. Serve with

brown rice or another grain.

 

adapted from You Are What You Eat Cookbook