|so fresh you can still see it steaming|
The recipe calls for tamarind concentrate, which I found at Whole Foods Market, but if you can't find it where you are, 1 to 2 teaspoons of fresh lemon juice can be used instead.
To save some time, you can use a good brand of canned black-eyed peas with no preservatives, I stumbled across some pre-soaked peas in the produce section of our local grocer that only required a 10 minute boil to be just the right consistency.
2 tablespoons vegetable oil
1 cup chopped onions
1 garlic clove, minced or pressed
1 tablespoon grated fresh ginger root
1/8 to 1/4 teaspoon of cayenne (we went with 1/4)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon salt
1 cup water
1 teaspoon tamarind concentrate
3 cups cooked black-eyed peas (rinsed and drained)
1/2 cup chopped fresh tomatoes
2 cups rinsed and chopped fresh spinach (we used whole baby spinach leaves)
|The newest addition to our kitchen,|
just in time to grind the coriander seeds
from last summer's cilantro plants.
Heat the oil in a skillet over medium heat.
Add onions and garlic and saute until onions start to brown.
Add the ginger, cayenne, cinnamon, cardamom, coriander and salt and mix well.
~It starts to smell REALLY yummy right about now~
Stir in water, tamarind and black-eyed peas, cover and simmer for 10 minutes.
Add tomatoes and spinach, cook until spinach wilts.
Serve immediately over rice or on it's own.
We added a dollop of sour cream for a nice texture and cooling complement to the spices.