All Spice B.E.Ps
Chilli Flecked BEPs
Black eyed peas, rarely get the centre stage stardom they deserve, often resigned to a supporting role in proceedings it’s time they got their 15 minutes of gastronomic fame. Regarded as a symbol of good luck ushering in the New Year in the southern states of the US, it’s clear there’s more to these little fellas than meets the eye. They’re low in cals don’t contain any cholesterol and super high in zinc...time they got a spice make-over. It’s a smouldering smoky temptress of a dish
Serves 6 +
- 500g Black eyed peas, soaked overnight
- 1 litre of water
- 3 garlic cloves, finely chopped
- 1 red & yellow pepper, roughly chopped
- 3 tbs Allspice seasoning
- 2 green finger chillies, finely sliced
- 6 tbs rice flakes
- 6 tbs tomato puree
- Juice of half a lemon
- 150g plain yoghurt
- 1 tsp paprika
- Chopped coriander
- 6 Pitta breads, warmed
How To Make Spiced Black Eyed Peas
Two ways of cooking this dish either, long and slow in a slow cooker i.e. high heat for 7 hours whilst you do something more interesting or a little more intensively over an hour on the hob on a medium heat.
Either way simply pop all the ingredients (except for the tomato puree and plating ingredients) into a large pot and simmer (if on the hob) for an hour or until the peas have softened and the mix has thickened and become a little like a Sloppy Joe mix. Now mix in the tomato puree and cook for a further 15 minutes (30 minutes if using the slow cooker).
In a bowl mix in the soy yoghurt and paprika. Stir the coriander through the black eyed peas and decant on to warm pitta bread and squish the lemon juice over each serving. Blob on some yoghurt and devour this smoky spiced black eyed peas dish.