Greek Black Eyed Peas Stew

Ingredients

• 1 cup black-eyed peas
• 2 cups tomatoes
• 2 cups spinach
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 2 medium carrot
• 2 stalks celery
• 2 tablespoons lemon juice
• 0.25 cup parsley
• 0.25 cup dill
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1Rinse the black-eyed peas and soak them overnight in water.
2. 2Drain and rinse the peas. In a large pot, bring 6 cups of water to a boil and add the peas. Reduce the heat and simmer for 60 minutes or until tender.
3. 3While the peas are cooking, heat the olive oil in a separate pan over medium heat. Add the chopped onions, minced garlic, diced carrots, and sliced celery. Sauté until the vegetables are soft, about 5-7 minutes.
4. 4Add the cooked vegetables to the pot with the peas. Stir in the chopped tomatoes, spinach, lemon juice, chopped parsley, and dill. Season with salt and black pepper.
5. 5Bring the stew to a simmer and cook uncovered for 30 minutes, allowing the flavors to meld and the stew to thicken.
6. 6Adjust the seasoning as needed. Serve the stew warm, garnished with extra parsley and a drizzle of olive oil.
7. 7For a richer flavor, let the stew sit for a few hours before serving. This allows the flavors to deepen and develop.
8. 8This stew can be served alone or with a side of crusty bread for dipping.
9. 9For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
10. 10To incorporate more protein, consider adding cubed tofu or tempeh during the last 10 minutes of simmering.
11. 11This stew is perfect for meal prep, as it stores well in the refrigerator for up to 5 days and freezes beautifully.
12. 12Enjoy this comforting and nutritious stew with family and friends, embracing the wholesome goodness of Mediterranean cuisine.