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Turkish-Inspired Black Eyed Peas Stew
Hoofdgerecht

Turkish-Inspired Black Eyed Peas Stew

2 u 30 minVoor 6Nutri-Score A€
van @ashbeaufine1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • dried black eyed peas (picked over and soaked in water for 1.5 hours)Granen450 g
  • water (to cover the beans)Overig1,5 liter
  • onion (roughly chopped)Groente en fruit1 stuk
  • olive oilVoorraadkast30 ml
  • ground cumin (freshly ground)Kruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • Greek thyme (dried)Kruiden en specerijen1 g
  • parsley (chopped)Groente en fruit15 g
  • celery (chopped)Groente en fruit2 stukken
  • tomato pasteVoorraadkast60 g
  • chicken bouillonVoorraadkast30 g
  • kosher saltKruiden en specerijen8 g
  • white wine vinegarVoorraadkast15 ml
  • MSGVoorraadkast500 mg

per portie

Voedingswaarden

313kcal

Koolhydraten
48 g
Eiwitten
18 g
Vetten
5 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Mengkom
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  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.
    Stap 4

  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.
    Stap 5

  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.
    Stap 6
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