Wednesday, August 27, 2014

Black-eyed Peas with Tomatoes, Chili and Quinoa

500 g Black-eyed peas
10 tomatoes
2 large onions, chopped
6 carrots
10 Bishops Crown Red (Barbados)
or 2 capsicums
1 cup of shelled peas
6 cloves garlic, minced
6 cups of stock
6 Bird's eye chilies, hot!
10 black pepper corns
2 bay leaves
1 tablespoon of pure cocoa powder
1/3 cup uncooked quinoa, well rinsed
fresh coriander
:all organic

Soak peas overnight, drain water and cook till soft.
Chop and fry onions for 5 min. Add chopped carrots and capsicums, stirring occasionally. Make a tomato sauce, add the garlic, pepper corns and chilies. When the sauce has a thick consistency, add the cooked black-eyed peas without the cooking water. Set it aside (stock). Simmer for some time. Add the vegetables to the peas. Mix the cocoa with a little boiling water until dissolved and stir in. Add the well washed quinoa, the green peas and cook for another 20 min. Should it get too sticky stir in some hot stock. Sprinkle with chopped fresh coriander before serving.

The dish can be served with rice and some avocado slices decorated with finger limes.

This legume is a crop of the tropics. The peas are commonly used in the South of the States and India.

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