Black Eye Peas and Spinach

This is a very cost-effective, tasty dish full of iron, anti-oxidants and fibre. I probably ate my own body weight of this last week! However, due to the filling nature of the peas, you don’t need to serve it with anything – no rice or bulgur – unless you are starving! This is the sort of dish that is great to have when friends come over – it’s easy to make and you can leave it simmering on the hob.

***The peas need to be soaked overnight and boiled for an hour but it’s worth it and it keeps in the fridge for a good few days.****

1/3 cup of extra virgin olive oil
1 x onion – chopped
2 x cups of cooked blackeyed peas
2 x cups frozen spinach
1 x 400g tin of chopped or plum tomatoes (crushed)
Good quirt of tomato puree
1 x small carrot (diced) – optional
2 x small potatoes (diced) – optional
3 x tbsps dried dill
1 x tsp sea salt – adjust to taste
A good grind of pepper
Enough water to cover the ingredients by about a centimetre

In a large saucepan, add the olive oil and gently sauté the onion until it is soft but not brown, (about 4-5 mins) then add in the diced carrot and potato if using.
Add the cooked black-eyed peas and stir. Add the tomatoes, tomato puree, dill and salt and pepper and let simmer for a few minutes.
Then stir in the drained, frozen spinach. Now cover the ingredients with enough water to cover by about a centimetre.
Reduce to a low heat, put on the lid and cook for approx 40-45 minutes (check the water along the way and adjust if it is getting too thick or add some more tomato puree if too thin)
Now you are ready to serve! maybe with a lightly dressed salad or some fresh crusty bread – nostimo! (delicious!).
This is one of my favourite lunches to take to work and will last the week.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s