Red Red | FoodieAtlas

Ingredients

2 cups black-eyed peas (soaked overnight or for at least 4 hours)
1/4 cup vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1-2 fresh tomatoes, chopped
1/4 cup tomato paste
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground coriander
1 teaspoon ground chili powder (adjust to taste)
Salt to taste
1-2 cups water or vegetable broth
1-2 red bell peppers, chopped (optional)
Fresh cilantro, chopped (for garnish, optional)

Instructions

Prepare the Black-Eyed Peas

Drain and rinse the soaked black-eyed peas. In a large pot, cover them with water and cook until tender, about 30-45 minutes. Drain and set aside.

Prepare the Base

In a large pan or pot, heat the vegetable oil over medium heat.

Add the finely chopped onions and saut√© until they are soft and translucent, about 5 minutes.

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Add Tomatoes and Spices

Add the chopped tomatoes and tomato paste to the pan. Cook for about 5 minutes until the tomatoes are softened and the mixture thickens.

Stir in the ground cumin, paprika, ground coriander, ground chili powder, and salt. Cook for another 2 minutes to blend the spices.

Combine Peas and Sauce

Add the cooked black-eyed peas to the pan, along with 1-2 cups of water or vegetable broth. Stir well to combine.

If using, add the chopped red bell peppers.

Simmer

Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes, or until the flavors are well combined and the sauce has thickened. Stir occasionally.

Serve

Garnish with chopped fresh cilantro if desired.