Ooooh, the smell of this cooking is something to be experienced at least once in this lifetime. Healthy, quick, and oh so yummalicious…
Ingredients
Indian Skillet Black-Eyed Peas
2 T vegetable oil
1 c chopped onions
1 garlic clove, minced or pressed
1 T grated fresh ginger root
1/8 to 1/4 t cayenne
1/4 t ground cinnamon
1/4 t ground cardamom
1/2 t ground coriander
1 t salt
1 c water
1 t tamarind concentrate or 1 to 2 t fresh lemon juice
3 c cooked black-eyed peas (two 16 oz cans, rinsed and drained)
1/2 c chopped fresh tomatoes
2 c rinsed and chopped fresh spinach
Directions
Heat the oil in a skillet or non-reactive saucepan. Add the onions and garlic and sauté on medium-high heat until the onions are soft and beginning to brown, about 10 minutes. Add the ginger, cayenne, cinnamon, cardamom, coriander, and salt and mix well. Stir in the water, tamarind or lemon juice, and black-eyed peas, cover, and simmer for about 10 minutes. Add the tomatoes and spinach and cook just until the spinach wilts, about 1 minute. Serve right away. Serves 4 to 6.