Free Healthy Recipe - Black Eyed Peas and Vegetables

Dairy free, Low fat, Low GI, Low sugar

1 cup black-eyed peas, (soaked overnight)
1 tbsp olive oil, plus 1 tsp
2 garlic cloves minced
2 tsp fresh ginger, chopped
1 tsp cardamom, ground
½ tsp nutmeg, ground
250 grams turnip or swede, cut into 1 inch pieces
4 brussel sprouts cut into 1/4s
½ cup dried apricots, soaked for 15 mins and sliced finely

Drain peas; place into a medium saucepan with kombu and cover with water. Bring to the boil, turn heat down and simmer for 40 minutes. Discard kombu. Once tender drain and set aside. While peas are cooking, prepare the rest of the ingredients.

Heat oil in a medium saucepan and add onion, garlic and ginger. Saute, stirring occasionally until softened, about 5 minutes. Add the cardamom, fennel seeds and nutmeg to the onion mixture, stirring well to allow flavours to blend. Next add swede or turnip, brussel sprouts and stock. Bring to a boil and stir well. Reduce heat, cover and simmer for 15-20 minutes. Stir in the peas, apricots and pumpkin seeds. Cover and cook for 5 minutes. Transfer to a serving bowl and serve with rice.

Makes 6 servings

Scale recipe to serves

Prep Time: overnight
Cooking Time: 50 mins
Ready in: 50 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 944 kj
Calories 226 kcal
Fat 7.6 g
Saturated Fat 1.2 g
Total Carbohydrate 25.9 g
Total Protein 9.7 g
Fibre 8.8 g

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