Black-Eyed Peas with Spinach
INGREDIENTS:
3 1/2 c Canned black-eyed peas
1/2 lb Mushrooms, cut into 1/8"
Slices
1 ts Cumin seeds
1 Inch cinnamon stick
1 1/2 md Onions, chopped
4 Cloves garlic, finely
Chopped
4 md Tomatoes, peeled and
Chopped
2 ts Ground coriander seeds
1 ts Cumin seeds, ground
1/2 ts Turmeric
1/4 ts Cayenne
1 ts Salt
x Black pepper
3 tb Chopped green coriander or
Parsley
3 1/2 c Canned black-eyed peas
1/2 lb Mushrooms, cut into 1/8"
Slices
1 ts Cumin seeds
1 Inch cinnamon stick
1 1/2 md Onions, chopped
4 Cloves garlic, finely
Chopped
4 md Tomatoes, peeled and
Chopped
2 ts Ground coriander seeds
1 ts Cumin seeds, ground
1/2 ts Turmeric
1/4 ts Cayenne
1 ts Salt
x Black pepper
3 tb Chopped green coriander or
Parsley
Heat some oil in a deep pan. Fry the cumin seeds and cinnamon stick 5-6 seconds, and then brown the onions and garlic. Throw in the mushrooms and fry them until they wilt. Cook in the tomatoes, coriander, cumin, turmeric, and cayenne for a minute. Cover and simmer for 10 minutes. Add all ingredients except coriander, simmer uncovered for 30 minutes. Add coriander just before serving.