This high in fiber and iron recipe literally melts in your mouth. It’s pretty simple and so nutritious for the family. The best part is the versatility of how you can serve it. My favorite way is on a hot baguette - an easy way to fancy up a simple dish. The creamy black eyed peas taste even better once they soak the flavors of tang from the tomatoes and spice from the dry spices. Makes a welcoming plate in any home!
- Wash and soak the black eyed peas overnight in water with salt.
- Heat a little oil in a pressure cooker, add ginger and onions. Save a handful of onions for the garnishing. Cook till onions have browned. Add green chilli, garlic. Add tomatoes either chopped or blended. Roast or cook till the mixture starts sticking together. Add all dry spices, mix.
- Add the black eyed peas with their water (full of nutrients when soaked). Add salt and pour more water if needed; water level should be only a little above layer of chickpeas. Stir well and cover with pressure cooker lid. Heat on medium. Wait for about 3 to 4 whistles and then let cook until steam is all gone from the inside of the cooker (until you stop hearing the whistling sound). Remove extra steam by lifting top nozzle of cooker with a spoon. Take lid off and mix well. Check the consistency since the beans need to be scooped out on each baguette so you don’t want them to get soggy.
- Garnish with fresh cilantro leaves and onions right before serving on top of hot baguettes right out of the oven.
**I’m almost always deciding what to cook about hour or two before dinner so if you’re like me, a trick to get out of soaking any beans overnight is to soak them for 30 minutes to an hour in boiling water (depending on their size)