Lobhia / Black Eyed Peas Stew

Dinner is the time when through food you can create a lot of comfort and cold weather calls for warm comfort food. I particularly like bean stews so I made Black eyed peas stew on Saturday night. It was  nutritious, filling and packed with flavor.

Black eyed peas get their name from their characteristic appearance. They are white beans with a small black eye. The nutrition of the black eyed peas make it an excellent addition to our meal. They can be used in salads, curry dishes, fritters and even bean cakes. Although most beans and legumes cook faster when you soften them through soaking, that's not necessary with black eyed peas, they are much quicker to cook. However for this stew you need to soften them a bit or soak if you want the same soft (not mushy) tender texture of beans as the vegetables because this stew brims with carrot, celery and spinach. I seasoned this stew with a spice mixture called za'atar.

 Za'atar is middle eastern spice blend which I recently started using over roasted veggies, chicken and naan. It is a mix of zesty sumac, sesame and dried herbs like marjoram, thyme and oregano. It is believed that zaatar stimulates the brain and gives food a wonderful flavor and aroma. I don't know how much it refreshes the brain but it does enhances the flavor of the dish to which it is added. Try for yourself and you'll find what I am talking about! 

LOBHIA / BLACK EYED PEAS STEW (serves 4)

 
Ingredients:

155 g black eyed peas
1 celery stick (1/2 cup 3/4 "pieces )
1 carrot (1/2 cup 1/2 "thick roundels)
1 cup tightly packed chopped spinach
50 g onion, chopped
1 tbsp finely chopped ginger and garlic
1/4 cup tomato paste
2 tsp za'atar
3/4 tsp turmeric
1 tsp freshly ground black pepper
salt as per taste
1 tbsp butter
1 tbsp olive oil
1.5 cups hot water or vegetable broth
lemon juice (optional) 

Method: 

1. Soak black eyed peas in room temperature water for at least 8 hrs. Drain and rinse. 

2. In another pot set over medium heat saute onions in butter and olive oil. Add ginger and garlic and saute until it is fragrant.

3.  Add in diced celery and carrots. When the edges begin to brown lightly add the boiling beans and water to it.  Bring to a boil again and then turn the heat to medium cover and cook for 20 minutes. (You can expect that to take 30 minutes, but this time depends on  soaking and boiling of the beans when you were preparing the vegetables. Usually it takes 7- 10 minutes).

4. Add chopped spinach, tomato paste, salt, hot water or vegetable broth, freshly ground black pepper and the flavorful za'atar. Cook for 10-15 minutes, just the way you want. 

5. Squeeze lemon juice just before spooning in bowl. It can be served on its own or with naan or chapatti.