Plat
Turkish-Inspired Black Eyed Peas Stew
2 h 30Pour 6Nutri-Score A€
A
2 h 30
2 h 30Turkish-Inspired Black Eyed Peas Stew
ce qu’il vous faut
Ingrédients
dried black eyed peas (picked over and soaked in water for 1.5 hours)Céréales450 g
water (to cover the beans)Autres1,5 litres
onion (roughly chopped)Fruits et légumes1 morceau
olive oilÉpicerie30 ml
ground cumin (freshly ground)Épices6 g
black pepper (freshly ground)Épices2 g- Greek thyme (dried)Épices1 g
parsley (chopped)Fruits et légumes15 g
celery (chopped)Fruits et légumes2 morceaux
tomato pasteÉpicerie60 g
chicken bouillonÉpicerie30 g- kosher saltÉpices8 g
white wine vinegarÉpicerie15 ml- MSGÉpicerie500 milligrammes
par portion
Nutrition
313kcal
- Glucides
- 48 g
- Protéines
- 18 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Marmite
Saladier
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.