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Side: Black-Eyed Peas, Sephardic - pareve

Posted by : Beth Greenfeld

This is a vegetarian, Sephardic dish for Rosh Hashanah. It can be used
as a side dish for four or, served over rice, as a main dish for three.
I found it in Faye Levy's "Low-Fat Jewish Cookbook."

1/2 pound dried black-eyed peas, or 3-4 cups frozen black-eyed peas
cooked according to directions on package.
5 cups water
1 tablespoon tomato paste
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
salt and pepper and cayenne pepper
1 tablespoon olive oil
1 large chopped onion
2 tablespoons chopped cilantro.

To prepare the peas: pick them over, getting rid of any pebbles and
broken or discolored peas. Soak them 8 hours or overnight in water to
cover; or put them in a saucepan with a quart of water, bring to boil,
boil uncovered 2 minutes, remove from heat, cover and let stand one
hour.  Drain and rinse the peas. Put them into a medium saucepan and
add the water. Bring to a simmer, cover, and cook about 1 1/2 hours (or
until tender) over low heat. Drain the peas, reserving 1/4 cup cooking
liquid. (I'd reserve more to be on the safe side; this doesn't seem
like enough to me.)

Put drained peas into a medium saucepan. Mix the reserved cooking
liquid with the tomato paste and add it to the pot. Add the coriander,
cumin, paprika, salt, pepper and cayenne pepper. Bring to a simmer and
remove from heat.

In a heavy skillet, heat the olive oil, add the onion, and saute over
medium head, stirring often, about five minutes. (She uses a non-stick
skillet; you might need more oil with a regular skillet.) When the
onion begins to brown, add a tablespoon of water and saute until the
onion is deeply browned. Then add the onion to the pea pot, cover, and
gently heat for five minutes. Add half the cilantro.

Taste and adjust seasoning. Serve it sprinkled with the other half the
cilantro.

Beth Greenfeld.
raifft@ix.netcom.com

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