Description
A nutritious vegetable and black-eyed peas dish packed with flavor.
Ingredients
Scale
- 1 cup black-eyed peas, soaked
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Drain and rinse the soaked black-eyed peas.
- In a pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add mixed vegetables and sauté for 5 minutes.
- Add black-eyed peas, cumin, paprika, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 30-40 minutes until peas are tender.
- Serve hot.
Notes
- Adjust seasoning according to your taste.
- This dish can be served with rice or bread.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegetable and black-eyed peas dish