Description
A simple Greek dish made with black-eyed peas, herbs, and spices.
Ingredients
Scale
- 1 cup black-eyed peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 lemon, juiced
- Fresh parsley for garnish
Instructions
- Soak black-eyed peas overnight.
- Drain and rinse peas.
- In a pot, heat olive oil over medium heat.
- Add onion, garlic, carrot, and bell pepper. Sauté until soft.
- Add black-eyed peas, oregano, salt, and pepper.
- Pour in vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Stir in lemon juice before serving.
- Garnish with fresh parsley.
Notes
- Adjust seasoning to taste.
- Serve warm or at room temperature.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: greek black eyed peas recipe, vegan peas dish, Greek cuisine