Syrian Black Eyed Peas with Herbs recipe – 135 calories
Ingredients:
1 1/2 cups black-eyed peas, cleaned and picked through
3 garlic cloves, finely chopped
1 dried hot red chili pepper
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon salt (omit if you are using canned peas)
Preparation:
1. Pick through the peas, removing any debris or damaged beans. Rinse the peas and place them in a large soup pot.
2. Fill the pot with water until it rises about five inches above the peas. Bring the water to a brisk boil, then turn off the heat and cover the pot, letting it sit for about 60-90 minutes. Drain in a colander.
3. Return the black-eyed peas to the pot along with 4 1/2 cups of fresh water and bring to a boil.
4. Reduce to a low simmer, cover and cook for about 40 minutes (or until the peas are tender).
5. Once the peas are cooked, heat the
olive oil over medium-high heat in a large skillet.
6. When the oil is hot add the whole dried
chili pepper.
7. Add the garlic and stir once, then add the black-eyed peas and cooking liquid along with the oregano, bay leaves, paprika, thyme and salt.
8. Simmer for about 20 minutes uncovered over low heat.
9. Serve with rice.
Servings: 4
Nutritional information for one serving:
Calories: 135
Calories from fat: 66
Total fat: 7.4g
Cholesterol: 0mg
Total carbs: 13.7g
Fiber: 3.4g
Protein: 4.5g
WW points: 3
