Aegean Olive Oil Black-Eyed Peas — Kuru Borulce Zeytinyagli
Aegean olive-oil black-eyed peas slow-simmered with onion, tomato, and dill until silky and rich, served chilled or warm with a wedge of lemon and crusty bread to mop the sweet broth.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, slice carrot into 5mm rounds, slice garlic, grate tomato and discard skin, chop dill and parsley, halve lemon.
Sweat
Heat 60ml olive oil in a wide lidded pan over medium-low heat 1 minute. Add onion, garlic, and carrot; cook 6–7 minutes until softened, translucent, and fragrant without browning.
Build
Stir in tomato paste, sugar, salt, pepper, and bay leaf over medium heat 1 minute until darkened. Add grated tomato and black-eyed peas; toss 1 minute until glossy.
Simmer
Pour in hot vegetable stock, bring to gentle simmer, cover, and simmer over low heat 25–28 minutes until carrot is fork-tender and broth reduces into glossy sauce coating the peas.
Rest and plate
Off heat 3 minutes for flavours to meld. Stir in lemon juice and half the dill. Spoon into deep plates, scatter remaining dill and parsley, drizzle finishing olive oil, and serve with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.