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Turkish-Inspired Black Eyed Peas Stew
2 Std. 30 Min.Für 6Nutri-Score A€
A
2 Std. 30 Min.
2 Std. 30 Min.Turkish-Inspired Black Eyed Peas Stew
was Sie brauchen
Zutaten
dried black eyed peas (picked over and soaked in water for 1.5 hours)Getreide450 g
water (to cover the beans)Andere1,5 Liter
onion (roughly chopped)Obst & Gemüse1 Stück
olive oilVorräte30 ml
ground cumin (freshly ground)Gewürze6 g
black pepper (freshly ground)Gewürze2 g- Greek thyme (dried)Gewürze1 g
parsley (chopped)Obst & Gemüse15 g
celery (chopped)Obst & Gemüse2 Stücke
tomato pasteVorräte60 g
chicken bouillonVorräte30 g- kosher saltGewürze8 g
white wine vinegarVorräte15 ml- MSGVorräte500 mg
pro Portion
Nährwerte
313kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 18 g
- Fett
- 5 g
was Sie verwenden
Utensilien
Kochtopf
Rührschüssel
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Soak the beans
- Pick over the dried black eyed peas and remove any odd-looking or damaged beans.
- Cover the beans with water and let them soak until plumped up.
- Schritt 2
Start the stew
- Drain the soaked beans and transfer them to a pot.
- Add fresh water to cover the beans.
- Add the roughly chopped onion, ground cumin, black pepper, Greek thyme and a drizzle of olive oil.
- Schritt 3
Simmer the beans
- Bring the pot to a boil, then lower the heat to a simmer with the lid on.
- Cook until the beans are tender with no hard centre but still hold their shape, keeping the dish salt-free and acid-free at this stage.
- Schritt 4
Add the vegetables and tomato
- Stir in the chopped parsley and celery.
- Add the tomato paste and chicken bouillon and stir well.
- Simmer until everything is tender and the stew has thickened.
- Schritt 5
Season and taste
- Taste the stew and adjust the seasoning.
- Stir in the kosher salt, a splash of white wine vinegar and the MSG.
- Schritt 6
Rest before serving
- Turn off the heat, cover with a lid and let the stew cool down so the flavours mingle.
- Serve warm as part of a Turkish breakfast spread.